Vegan Pumpkin Muffins

• ½ cup - canola oil
• ½ cup - light brown sugar
• ½ cup - granulated sugar
• 1 Tbsp - molasses
• ½ teaspoon - vanilla extract
• 1 Cup - pumpkin puree
• ½ Cup - nondairy milk
• 1 ¾ cup - all purpose flour
• 1 Tbsp - pumpkin pie spice
• 1 teaspoon - baking powder
• 1 teaspoon - baking soda
• ½ teaspoon - salt

Instructions

1. Preheat the oven to 425°F.
2. Line a 12-cavity muffin pan with muffin/cupcake liners.
3. 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. 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. Spoon an even amount of batter into each muffin liner.
6. Bake the muffins on middle rack of oven for 5 minutes.
7. 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. Check to see that muffins are done. Remove from oven or add time as needed.
9. 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.