An easy gluten-free vegan pumpkin muffin recipe. Add chocolate chips, raisins, or nuts to make them your own.
Preheat your oven to 375°F (190°C).
Add the pumpkin, melted coconut oil, soy milk, vanilla, and sugar to a medium-sized mixing bowl and stir well.
Measure out the flour. Add the baking powder and baking soda to it, then give it a little stir.
Pour the flour mixture into the wet ingredients and stir again until the batter is mixed into a thick consistent batter.
Add chocolate chips, raisins, nuts, or dried cranberries and mix again.
Pour into oiled muffin tins, filling 2/3 of the way full and top with a few vegan chocolate chips. (Bake for 22 minutes for mini muffins and 24 minutes for regular-sized muffins).