Moist, fluffy pumpkin muffins with warming Winter spices. Dairy and egg free.
Preheat your oven to 180°C/350°F (or 160°C/325°F if you're using a fan or convection oven). Line a tray with 10 muffin liners.
In a large bowl, mix together the pumpkin puree, oil, soy milk and vanilla extract. Then mix in the caster sugar and brown sugar.
Next, add the flour, baking soda, cinnamon, ginger, cloves and nutmeg. Mix well until you have a smooth, slightly thick batter.
Divide the batter equally between your 10 muffin cases.
Bake for around 20-30 minutes (this will vary depending how deep your tray is), until a toothpick through the centre comes out clean.
Transfer the muffins to a wire rack and leave them to cool completely before enjoying.