These are moist and fluffy, and are just plain good (not "vegan-but" good but "honest-to-goodness-yummy-and-oh-by-the-way-they're-vegan" good.)

This recipes is for 6 jumbo muffins, if you want to make little muffins change the cooking time to 15-20 minutes.

Equipment:
Jumbo muffin tin

Ingredients
1 3/4 cups flour (You can substitute a wheat-free flour blend with xanthan gum added at a rate of 1 Tbsp per cup)
1 cup sugar (or less, to taste. These are pretty sweet)
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon allspice
1/8 teaspoon ground cloves
1 cup pureed pumpkin (fresh or from a can)
1 tablespoon plain soy yogurt
1/2 cup plain soymilk
1/2 cup vegetable oil
2 tablespoons molasses

Directions
Preheat oven to 400 F. Grease muffin tins with vegetable shortening or spray on oil.

Sift together dry ingredients (flour through cloves). In a seperate bowl, wisk together wet ingredients (pumpkin through molasses). Pour wet into dry and combine. Fill muffin tins 2/3 of the way. Bake for 27-30 minutes, till a toothpick inserted in the center comes out clean.

Cool on a rack or else the bottoms get soggy.

I think that they're wicked good with cream cheese on them, but I suppose that eliminates that whole vegan thing.