Preheat the oven to 200 degrees Celsius. Grease your muffin tin thoroughly, and/or line it if you fancy.

In a medium mixing bowl, combine the 1/2 cup plant milk for the loaf and the vinegar, and set aside to form a buttermilk. Don’t panic if it looks curdled and awful – that is the whole idea. It will create a light and fluffy loaf. Thanks buttermilk.

In a large bowl, mix together all the dry ingredients – flours, spices, sugars and baking powder/soda.

Back to the buttermilk: add the remaining wet ingredients – pumpkin puree, eggs and oil. Whisk until a batter has formed.

Add the dry ingredients into the wet, and stir thoroughly to combine. The batter should be smooth.

Pour the batter into the prepared muffin tins, filling them to the top.

Bake the muffins for 5 minutes at 200 degrees, and then turn the oven down to 180 for 15 minutes. This is to try and encourage the muffins to dome.

Once they’re cooked, allow it to cool for 10 or so minutes before transferring to a wire rack to cool completely.

Place the egg whites in the dry, clean bowl of your kitchen mixer. Beat the egg whites on high until they’re fluffy, and then stream in the caster sugar. Continue to beat until the mixture is smooth and glossy, with no sugar related grit remaining.

Transfer the meringue mixture into a piping bag or sandwich bag with a corner removed. Pipe the meringue onto the muffins. You can either use the grill function or a kitchen torch to caramelise the top of the meringue. If you’re using the grill, watch them carefully as they burn quickly. The meringue topping is best if you are eating the muffins straight away.