Vegan Pumpkin Muffins...and Pearls.

I've been trying out a bunch of different dinner and dessert recipes to accomodate my dairy-free diet.  If there is anything I miss more than cheese, it's baked goods.  Baking has always been a hobby of mine, and I didn't want to give it up just because I can't use butter and milk.  I'll continue to post some yummy dairy-free recipes for all of my nursing mama readers that can't have the real deal.  Most dairy-free recipes I've found also happen to be vegan (i.e. no animal stuff).  The plus side to this?  No raw eggs.  So pregnant mamas and little ones, eat your heart out of the batter! 

I made these yesterday (recipe from http://www.veganpeace.com/) and they are perfection.  Please don't mind the Winnie the Pooh cupcake liners.  I like to use liners with muffins because they are easier to grab and go and Andrew had to take a 6am train to Boston this morning. That didn't explain the Winnie the Pooh, did it?  ;)

Ingredients:

1 3/4 cup all-purpose flour

1 1/4 cup sugar
1 tblsp. baking power
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. all spice
1/8 tsp. cloves
1 cup canned pumpkin (don't use pumpkin pie mix)
1/2 cup soy or almond milk (I used almond)
1/2 cup vegetable oil
2 tblsp. molasses

Directions
Preheat oven to 400 and line or grease a 12 muffin tin.
Mix flour, sugar, baking power, salt  and spices.  Then add pumpkin, milk, oil, and molasss.  Mix well and then fill the muffin cups 2/3 full.  Bake for 18-20 min. or until a toothpick inserted comes out clean.

You can also add nuts, raisins, cranberries, etc., but I didn't feel like.

YUMMMY GOODNESS:

And just for smiles, some photos of Adalyn I took over the weekend.  I am experimenting with settings on my new camera, and I'm upset some of them didn't come out that sharp, but I think they are still worth posting.  Enjoy :)