Vegan Pumpkin Muffins

Preheat the oven to 375 degrees F (190 C) and lightly grease a muffin pan. If using paper liners, spray them lightly with oil to prevent sticking.

In a large mixing bowl, combine the pumpkin puree (15 oz), melted vegan butter (0.33 cup) (or [vegetable oil]), unsweetened soy milk (0.5 cup) (or almond milk), and brown sugar (1.25 cups). Whisk until smooth and well combined.

Sift the all purpose flour (1.75 cups), baking powder (1 tbsp), salt (0.5 tsp), ground cinnamon (2 tsp), ground nutmeg (0.5 tsp), ground ginger (0.5 tsp), and ground cloves (0.25 tsp) over the wet mixture. Use a fine mesh strainer or sifter for best results.

Gently mix the dry ingredients into the wet using a large wooden spoon until just combined. Be careful not to overmix, as this can result in dense muffins.

Fold in any optional non-dairy chocolate chips (1 cup) (or other add-ins) if using. Fill the muffin cups full. Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool for a few minutes before enjoying. Start 25m timer