From the Cook
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Vegan Pumpkin Muffins
Instructions
1
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Preheat the oven to 425°F.
2
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Line a 12-cavity muffin pan with muffin/cupcake liners.
3
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Place the canola oil, brown sugar, granulated sugar, molasses, vanilla, pumpkin purée, and milk in a large mixing bowl. Whisk vigorously until smooth and combined.
4
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Add the flour, pumpkin pie spice, baking powder, baking soda, and salt to the bowl. Continue whisking until the mixture is just combined. Do not over-mix.
5
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Spoon an even amount of batter into each muffin liner.
6
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Bake the muffins on middle rack of oven for 5 minutes.
7
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Reduce the oven temperature to 350°F. Continue baking until a toothpick inserted in the center of a muffin comes out clean, 14-16 minutes.
8
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Check to see that muffins are done. Remove from oven or add time as needed.
9
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Allow the muffins to cool in the pan for 5 minutes before removing and serving. Store leftovers in an airtight container at room temperature for 2 days, or refrigerate for 3 days.
10
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My Calorie Intake
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Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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