I especially love these with a cup of fresh cranberries added. If they're just for me, I reduce the sugar further to 1/2 cup, replace part of the oil with non dairy milk (might also try cashew yogurt), and slather them with tofu cream cheese to balance the carbs and fat with protein for breakfast. I mix the wet ingredients in the blender to really incorporate the molasses and oil into the pumpkin before adding to dry ingredients.
