These vegan pumpkin spice muffins couldn't be easier to make!
To a large bowl, add 400g of pumpkin puree, 120ml oil, 120ml soy milk and 2 teaspoons of vanilla.
Next, mix in 150g of caster sugar and 100g of brown sugar.
Now add the dry ingredients. 260g of self-raising flour, 1/2 tsp baking soda, 2 tsp cinnamon, 1 tsp ginger, 1/4 tsp nutmeg and 1/4 tsp cloves. Mix until you have a smooth batter.
Divide the batter between 10 muffin cases and bake for around 25 minutes at 180°C/350°F.
Once baked, leave to cool before enjoying!
Get the full recipe at bakedyclo.com!