1 cup pureed pumpkin (fresh or from a can)
1 tablespoon silken tofu
1/2 cup nondairy milk (I use soy)
1/2 cup canola oil
1 tablespoon molasses
1 3/4 cups whole wheat pastry flour
3/4 cup sugar
1/4 cup agave nectar
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon allspice
1/8 teaspoon ground cloves
dark chocolate chips, to taste, optional (I usually make 3 with, 3 without)
1. Preheat oven to 400 degrees F. Grease a muffin tin. Mix together wet ingredients. Mix together dry ingredients.
2. Add wet ingredients slowly into dry ingredients with stirring. Fold in chocolate chips, if using. Pour batter in prepared tin.
2. Bake for 15-20 minutes (I usually find that 18 is best, so unless you have a super oven, I wouldn't do 15-17).
This recipe is SO good. I brought it to school on SAT day to cheer everyone up, and I had people asking me if I could bake them for thier birthdays. They were so good my dad took them to his office for his firm's thanksiving potluck and all of the interns were asking for the recipe. When I told people these were whole wheat vegan muffins, sweetened with unrefined sugar and agave nectar, they were blown away.
Source of recipe: This recipe was modified from this one: http://noshwithme.com/2008/11/vegan-pumpkin-muffins/