#fuckyeahvegan

[fuckyeahvegan]

[fuckyeahvegan]

actually glad when no one cares. I just want to eat in peace lol

[fuckyeahvegan]

[fuckyeahvegan]

My face when this happened to me this afternoon. I politely declined and they changed their minds. Woo for small victories!

[fuckyeahvegan]

[fuckyeahvegan]

[fuckyeahvegan]

Makes 1 dozen muffins Everyone loves these muffins. (You think I throw around phrases like "The Best" for nothing?) I created them when I was baking for a café and they sold like nobody's business. They truly are perfect in every way. Variation: Fold in a cup of either chopped fresh cranberries or chopped walnuts, or a mixture of the two. 1 3/4 cups all-purpose flour 1 1/4 cups sugar 1 tablespoon baking powder 1/4 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground or freshly grated nutmeg 1/2 teaspoon ground ginger 1/4 teaspoon ground allspice 1/8 teaspoon ground cloves 1 cup pureed pumpkin (Fresh or from a can; do not use pumpkin pie mix) 1/2 cup soy milk 1/2 cup vegetable oil 2 tablespoons molasses Preheat oven to 400°F. Lightly grease a twelve-muffin tin. Sift together flour, sugar, baking powder, salt, and spices. In a separate bowl, whisk together pumpkin, soy milk, oil, and molasses. Pour the wet ingredients into the dry and mix. Fill the muffin cups two-thirds full. Bake for 18 to 20 minutes, until a toothpick or knife inserted in the center comes out clean.

Tis the season of pumpkin spice and these muffins do live up to their name <3

[fuckyeahvegan]

How it feels when you make the choice