Get your steam gear ready or simply place a colander over a pan with boiling water. Add previously chopped pumpkin, cover with a lid and steam until fork tender (10-15 minutes).

Preheat your oven to 350°F (180°C). Line muffin paper cases in a 12 holed muffin tray (or you can bake 2 batches of 6).

In a bowl, whisk together the flour, sugar, vanilla sugar, pumpkin spice mix, baking soda and baking powder. Set aside.

In a blender, combine the steamed pumpkin pulp, plant milk, apple cider vinegar and vegetable oil. Blend until smooth.

Pour the blended mixture into the bowl of dry ingredients. Mix gently with a spatula until well combined. Avoid over-mixing the batter to keep the muffins light and fluffy.

Pour the batter into the prepared muffin cases and top with some sugar/chocolate sprinkles. Bake for about 20 minutes or until a toothpick inserted into the centre comes out clean.

Let the muffin cool in the pan for about 5-10 minutes before transferring it to a wire rack to cool completely. They are now ready to enjoy!