Pumpkin Spice Muffins

Here’s a delicious recipe for Eggless Pumpkin Spice Muffins, perfect for the fall season or any time you crave a warm, spiced treat:

Ingredients

• 1 and 3/4 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 tsp salt
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1/2 cup vegetable oil
• 1/4 cup milk (use almond or soy milk for vegan option)
• 1 tbsp apple cider vinegar
• 1 tsp vanilla extract

Optional Mix-ins:

• 1/2 cup chopped walnuts or pecans
• 1/2 cup chocolate chips

Instructions

1. Preheat the Oven and Prepare Muffin Pan:
   • Preheat your oven to 350°F (175°C).
   • Line a muffin tin with paper liners or grease the cups lightly with oil.
2. Mix Dry Ingredients:
   • In a large bowl, sift together the all-purpose flour, sugar, salt, baking soda, baking powder, cinnamon, nutmeg, ginger, and cloves. This is to ensure there are no lumps and the spices are evenly distributed.
3. Combine Wet Ingredients:
   • In a separate bowl, whisk together the pumpkin puree, vegetable oil, milk, apple cider vinegar, and vanilla extract until smooth.
4. Combine Wet and Dry Mixtures:
   • Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing as it can make the muffins tough.
5. Add Optional Mix-ins (if using):
   • Fold in the nuts and/or chocolate chips, if desired.
6. Fill Muffin Cups and Bake:
   • Spoon the batter into the prepared muffin cups, filling each about 3/4 full.
   • Bake for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Cool and Serve:
   • Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
   • Serve warm or at room temperature.

Enjoy your freshly baked Eggless Pumpkin Spice Muffins with a cup of coffee or tea!