Vegan Pumpkin Muffins (12 servings) 2 cups all-purpose flour 1 Tablespoon baking powder 1/4 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon ginger 1/2 teaspoon allspice 1/2 teaspoon ground cloves 1 cup pureed pumpkin (fresh or from a can) 1 cup date syrup 1/2 cup vegetable oil 1/3 cup raisins - optional I wholeheartedly approve this recipe... if you serve them with a pat of butter. For vegans, that would mean using vegan butter. Not being a vegan myself, I slathered regular butter on my test muffins and it transformed rather unimpressive muffins into something special. Suddenly, the pumpkin popped and the texture that I had originally thought was too spongy seemed just fine. I opted for the optional raisins and I would recommend that. All in all, this is a good recipe... if you add some butter. (This recipe was submitted in 2010. It was tested and photographed in November 2016.) How To Make Vegan Pumpkin Muffins Mix dry ingredients together and then add wet ingredients to the dry mixture. Mix until all dry ingredients are moistened. Fold in the raisins if using. Bake in 375 oven for 18 to 20 minutes. Cooking Note From Mr Breakfast The date syrup I used was from a company called Lior. I ordered it online at Amazon. It cost about $8.00 for a 14 ounce bottle. A really simple recipe with lots of pumpkin flavor thanks to an infusion of all the spices we equate with pumpkin pie. Mr Breakfast would like to thank ilovedatesyrup for this recipe. Recipe number 2797. Submitted 3/25/2010.