An easy vegan pumpkin muffin recipe. Make them gluten-free if needed and add chocolate chips, raisins, or nuts to make them your own.
Preheat your oven to 375°F (190°C).
Add 1 cup pumpkin, 1 cup sugar, 1/3 cup melted coconut oil, 1/4 cup soy milk, and 1 tsp vanilla, to a medium-sized mixing bowl and stir well.
In a separate bowl, mix 2 cups flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1 1/2 tsp cinnamon, 1/2 tsp nutmeg, and 1/2 tsp salt and give a little stir to mix it all up.
Add the dry ingredients to the wet ingredients and fold together until a thick batter is formed.
Add 1/3 cup of chocolate chips, raisins, nuts, or dried cranberries and mix again.
Scoop into oiled muffin tins, filling 3/4 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.