Vegan Pumpking Muffins

I love everything Fall ~ I don't know why.  Living in Southern California doesn't afford me the opportunity to really see a huge change in the seasons, but I like the idea of it.  When fall comes, my cooking changes.  I find myself wanting to make warming foods and spicy muffins.  I recently found this recipe on a vegan website and thought I would try it out.  I especially liked that it contained molasses.  We don't really eat meat in our home and I always worried about my family getting enough iron.  Molasses is a rich form of iron ~
So ~ here is the recipe! My family loved these!

1 3/4 cup Whole Wheat Pastry Flour
1 1/4 cup raw turbinado sugar
1 TBL baking powder
1/4 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp allspice
1/8 tsp ground cloves
1 cup organic pumpkin puree (I found mine at Trader Joe's)
1 TBL soy yogurt
1/2 cup cold pressed vegetable oil
2  TBL molasses

Preheat oven to 400 degrees. Sift together dry ingredients (flour through cloves). In a seperate bowl, whisk together wet ingredients (pumpkin through molasses) Pour wet into dry and combine.  Fill muffin tins 2/3 of the way. Bake 27-30 minutes. Enjoy!