# What you'll need:
→ Dry Ingredients
01 - 1 and 1/2 cups all-purpose flour
02 - 1/2 cup brown sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon fine sea salt
06 - 1 and 1/2 teaspoons ground cinnamon
07 - 1/2 teaspoon ground ginger
08 - 1/4 teaspoon ground nutmeg
09 - 1/4 teaspoon ground cloves
→ Wet Ingredients
10 - 1 cup canned pumpkin purée
11 - 1/2 cup unsweetened plant-based milk
12 - 1/3 cup neutral vegetable oil
13 - 1 teaspoon pure vanilla extract
14 - 1 tablespoon apple cider vinegar
→ Optional Add-ins
15 - 1/2 cup chopped walnuts or pecans
16 - 1/3 cup vegan chocolate chips
# Method:
01 - Preheat oven to 350°F and lightly grease a standard 12-cup muffin tin or line with paper tartlet liners.
02 - In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, sea salt, cinnamon, ginger, nutmeg, and cloves until evenly blended.
03 - In a separate bowl, blend pumpkin purée, plant-based milk, vegetable oil, vanilla extract, and apple cider vinegar until smooth and homogeneous.
04 - Pour wet mixture into dry ingredients and gently stir until just combined; avoid overmixing. If desired, fold in chopped nuts or vegan chocolate chips.
05 - Divide batter evenly among muffin cups, filling each approximately three-quarters full.
06 - Transfer tray to oven and bake for 22 to 25 minutes, until a toothpick inserted in the center emerges clean.
07 - Allow tartlets to cool in the tin for 5 minutes, then move to a wire rack to cool completely before serving.
