I’m not sure if I mentioned this but a few weeks ago I tried out a pumpkin muffin recipe that I had literally been saving for years. I was so pumped and pretty crushed when they ended up being disgusting.
So I decided to experiment myself and I have to say that these pumpkin carrot muffins are DELICIOUS:
1 1/4 cup brown sugar
2 cups flour
1/2 tsp of both baking powder and baking soda
2 tsp of cinnamon
2 tsp nutmeg
I then mixed 1/2 cup almond milk with 2 tbsp molasses and then mixed that with:
3/4 cup Earth Balance Butter
2 Cups grated carrots (3 cups would be even better!)
1/2 can of pure pumpkin puree
Then I mixed the two together with a whisk.
I cooked for about 30 minutes at 350 and they were still soft and moist the next day!