1-Getting started: with vegan pumpkin muffins is simple and rewarding. Begin by preheating your oven to 375°F (190°C) and lightly greasing a muffin pan or using paper liners. This sets the stage for even baking and easy cleanup.

2-In a large bowl, whisk together the pumpkin puree, melted vegan butter or oil, unsweetened soy or almond milk, and brown sugar until the mixture is smooth and well-blended. Next, sift the flour, baking powder, salt, and spices over the wet ingredients. Gently stir the dry components into the wet ones until just combined, taking care not to overmix to keep the muffins light.

3-Once mixed, fold in any optional add-ins like non-dairy chocolate chips, raisins, cranberries, or chopped walnuts. Divide the batter evenly among the muffin cups, filling them appropriately. Bake for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let the muffins cool in the pan for a few minutes before serving them warm.