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.
Notes
Measure carefully, slight changes in measurements can significantly change the final product when baking.
Spoon the flour into the measuring cups so you don't pack it down resulting in too much flour.
Make sure to pre-heat the oven and be sure it reaches 375° F before putting in the muffins. This helps them to rise and get a dome on top.
To make your muffins look pretty, sprinkle a few chocolate chips on the top just before baking so they don’t get mixed in with all the batter.