Pumpkin Spice Muffins

1/2 a 15oz can of Organic pumpkin puree

2 oz of canola oil

1 oz of Rice milk

1/3 cup water

1 1/4-1 1/2 cup white sugar (depending on how sweet you like your muffins)

1 3/4 cup all purpose flour

1 Tsp baking Soda

3/4 Tsp salt

1/2 Tsp ground Cinnamon

1/2 Tsp ground Nutmeg

1/4 Tsp gound Cloves

1/8 Tsp ground Ginger

 

Preheat the oven to 350 Degrees. Preline a 12 cupcake/muffin baking pan. In one large mixing bowl mix all wet ingredients, in another mix your dry ingredients.  Mix each bowl well then combine the two and blend well.  Pour into your prelined muffin pan at about 3/4 full. Bake in a convection oven at 350 degrees for about 16 minutes. To test to see if they are completely cooked through remove from oven and insert a toothpick into the center of a muffin and if it comes out clean it is done.. if not it may need another minute or two. When they are finished set them on a cooling rack to cool off. Enjoy!