Pumpkin Muffins

It's September and even though it is Spring here in Australia, I am still in a fall eating mood (probably all those fall recipes on Pinterest).

I made these this morning, modified from this recipe at Post Punk Kitchen. She didn't use any eggs, which was weird for me, so I tossed a couple in, cut back the sugar, subbed coconut oil for the vegetable oil that she called for and regular milk for her soy milk. The molasses adds a yummy depth to the flavor. They were tasty.

Here's my version:

3 1/2 cups all-purpose flour
2 cups sugar
2 tablespoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground or freshly grated nutmeg
1 teaspoon ginger
1/2 teaspoon allspice
1/4 teaspoon ground cloves
2 eggs
2 cups pureed pumpkin
1 cup milk
1 cup coconut oil or other oil
1/4 cup molasses

Preheat oven to 400 degrees Fahrenheit. Lightly grease your muffin tin or use liners.
Mix together flour, sugar, baking powder, salt, and spices. In a separate bowl, whisk together eggs, pumpkin, milk, oil, and molasses. Pour the wet ingredients into the dry ingredients and mix just until combined.

Fill the muffin tins and bake for 15 to 18 minutes, or until a toothpick inserted in the center comes out clean.

Makes about 3 dozen.