Eggless Pumpkin Spice Muffins

I found that pumpkin and the spice combination works very well. This evening my kitchen was smelling divine! My kids loved this aromatic and tasty welcome back from school, which really made my day. Inspite of a tough time schedule I could squeeze in time to please the kids and was rewarded by compliments and hugs. 

I chose to make these muffins from Isa Chandra's 'Vegan with a vengeance' for BM #29. The ingredients I chose to highlight are Pumpkin and Milk.

Ingredients - 

All Purpose Flour / Maida 3/4 cups
Wheat Flour 1 cup ( I used Aashirwad atta)
Baking Powder 1 Tbsp
Salt 1/4 tsp
Nutmeg, grated 1/2 tsp
Ginger Powder 1/2 tsp
Cloves, ground 1/8 tsp
Cinnamon powder 1 tsp
Walnuts, chopped 1/2 cup
Sugar 1 1/4 cups
Pumpkin, puree 1 cup
Milk  1/2 cup (or soy milk for vegan version)
Vegetable Oil 1/2 cup
Honey 2 Tbsp (or molasses for vegan version)
Optional Topping - chocolate chips!!

Note - Use just all purpose flour if preferred.
I made pumpkin puree at home by steaming the pumpkin cubes and grinding them along with milk and the other liquid ingredients.

Method Of Preparation -

Preheat the oven to 400 F. 

Prepare the muffin pan either by greasing or using the liners.

Sift the flours, baking powder, salt and the spices. Mix in the chopped walnuts.

In a separate bowl whisk the pumpkin puree, milk, sugar, vegetable oil and molasses.

Pour the wet ingredients into the dry and mix until there are no lumps.

Fill the muffin cups two-thirds full. Sprnkle a few chocolate chips on the top and bake for 18 min or until a toothpick inserted in the center comes out clean.

Cool them on a wire rack and enjoy!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#29.

Preparation Time  15 min + Baking Time 18 min + Cooling time 10 min
Makes 14 - 15 muffins