Eggless pumpkin muffins


The day before grocery shopping and had no eggs but still had leftover pumpkin purée. Hmmmm breakfast time and we always have eggs in the morning, what now??? Eggless pumpkin muffins! Why not? They are soooo good!!! Fluffy, pumpkin for the season, and so moist! I’m in love!!!! People say you have to bake with eggs. So far this is the second recipe without eggs and both had been absolutely amazing!!!
1 3/4 cups all-purpose flour
1 1/4 cups sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1 cup pureed pumpkin (Fresh or from a can, do not use pumpkin pie mix)
1/2 cup milk
1/2 cup vegetable oil
2 tablespoons molasses

Preheat oven to 400°F. Lightly grease a twelve-muffin tin.

Sift together flour, sugar, baking powder, salt, and spices. In a separate bowl, whisk together pumpkin, milk, oil, and molasses. Pour the wet ingredients into the dry and mix.

Fill the muffin cups two-thirds full. Bake for 18 to 20 minutes, until a toothpick or knife inserted in the center comes out clean.





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