Vegan Pumpkin Muffins

• 1/2 cup canola oil
• 1/2 cup light brown sugar packed
• 1/2 cup granulated sugar
• 1 tablespoon molasses
• 1/2 teaspoon vanilla extract
• 1 cup pumpkin puree
• 1/2 cup nondairy milk
• 1 3/4 cups all purpose flour
• 1 tablespoon pumpkin pie spice
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt

1. Preheat the oven to 425u0b0 F.
2. Line 10 cavities of a 12-cavity muffin pan with muffin/cupcake liners.
3. Place the canola oil, brown sugar, granulated sugar, molasses, vanilla, pumpkin puree, 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. Transfer the muffin pan to the preheated oven. Bake the muffins at 425u0b0 F for 5 minutes.
7. Reduce the oven temperature to 350u0b0 F. Continue baking for 14-16 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
8. Remove the muffin pan from the oven. Allow the muffins to cool in the pan for 5 minutes before removing.

canola oil, light brown sugar packed, granulated sugar, molasses, vanilla, pumpkin puruee, nondairy milk, flour, pumpkin pie spice, baking powder, baking soda, salt

Taken from www.yummly.com/recipe/Vegan-Pumpkin-Muffins-2440478 (may not work)