Combine the oil, vinegar, vanilla and milk with the sugar and mix thoroughly.

Add in the flour, baking powder, salt and spices and mix until fully combined.

Mix in the pumpkin puree. You can make a puree yourself by adding water to your pumpkin pieces over a medium heat, cooking until soft and mashing into a fine pulp.

Chop the walnuts and Goupie into fine chunks and add to the mix.

Teaspoon your mix into 12-15 cupcake cases.

Bake the muffins at 180 oC for between 15 and 20 minutes.

Leave to cool before decorating.

We used a spiced vegan cream cheese frosting and walnuts to top our muffins!