Step 1

Preheat the oven to 180°C/350°F/gas mark Line a 12 hole muffin tin with muffin liners.

Step 2

Sift together the plain flour, pumpkin spice, bicarbonate of soda and salt. Set aside.

Step 3

In a separate large bowl whisk together the pumpkin puree, caster sugar, light brown soft sugar, non-dairy yogurt, sunflower oil and vanilla extract.

Step 4

Tip the dry ingredients into the wet and whisk gently with a balloon whisk until no dry lumps remain.

Step 5

Divide the batter evenly between the muffin cases. I use an ice cream scoop to easily scoop the batter into the liners.

Step 6

Bake the muffins for about 20-25 minutes until a skewer inserted into the centre comes out clean or with a few moist crumbs but no wet batter.

Step 7

Leave the muffins to cool in the tin for a couple of minutes then carefully transfer them to a wire rack to cool completely. Once cool, store in an airtight container for up to five days.