1/4cupvegetable oil (such as grapeseed, safflower, or melted coconut)
3/4cupbrown sugar or coconut sugar
1/2cup dried cranberries, roughly chopped
Preheat your oven to 375F. Lightly oil or line a muffin baking sheet with liners.
In a large mixing bowl, whisk together the flour, baking powder and baking soda, salt, and pumpkin pie spice.
In another mixing bowl, combine the non-dairy milk and apple cider vinegar. Whisk them together. Add the pumpkin purée, oil, and sugar. Mix well. Pour the wet ingredients into the dry ingredients. Whisk together till the batter is well-mixed, but a few small clumps are OK. Add the cranberries and walnuts to the batter and use a spatula to fold them into the batter.
Use a muffin scoop or a 1/3 cup measuring cup to fill the muffin tin with the batter. Transfer the muffins to the oven and bake for 25 minutes, or until the tops of the muffins are risen and firm, or until a toothpick inserted into the center of a muffin emerges clean.
Allow the muffins to cool for 15 minutes. Remove the muffins from the tin and transfer them to a cooling rack to cool for another 15 minutes. Enjoy.
Muffins can be stored in an airtight container in the fridge for up to 5 days. They can be frozen for up to 6 weeks for snacks and breakfasts on-the-go!