Combine the flour, baking powder, spices, salt and sugar and mix thoroughly.
In a separate jug, combine the oil, oat milk, vanilla and flax egg and add to the dry ingredients whilst stiring.
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 (butternut squash also works well).
Chop the walnuts into chunks and add to the mix.
Teaspoon your mix into muffin cases - makes around 6.
Bake the muffins at 180 oC for 25 minutes.
Leave to cool before decorating.
We used a spiced vegan cream cheese frosting and walnuts to top our muffins!