1-Step 1: Preheat your oven to 375 degrees F and lightly grease a muffin pan or use paper liners sprayed with oil. Measure out all your ingredients to make the process smooth. This step ensures everything moves quickly once you start mixing.

2-Step 2: In a large bowl, whisk together the 15 ounces pumpkin puree, 1/3 cup melted vegan butter or vegetable oil, 1/2 cup unsweetened soy or almond milk, and 1 1/4 cups lightly packed brown sugar until smooth. This creates a creamy base for your muffins.

3-Step 3: Sift the 1 3/4 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon salt, 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground cloves over the wet mixture. Gently stir with a wooden spoon until just combined to keep the batter light.

4-Step 4: If you want extra flavor, fold in any optional add-ins like 1 cup non-dairy chocolate chips, raisins, cranberries, or chopped walnuts. This step adds texture and makes your muffins even more enjoyable.

5-Step 5: Divide the batter evenly into the muffin cups and bake for 22 to 25 minutes, or until a toothpick comes out clean. Let them cool in the pan for a few minutes before serving to set the texture just right.