These tasty muffins are standard in my seasonal recipe rotation. They are moist and richly flavored with cinnamon, nutmeg, allspice and ginger.
This is a quick and easy recipe, too, from my favorite vegan chef, Isa Chandra Moskowitz of The Post Punk Kitchen. Here is a link to the recipe, Best Pumpkin Muffins.
I like to bake the muffins and let them rest for a few hours. It actually seems to more fully develop the flavor of the spices. These also freeze very well. Enjoy!