In a mixing bowl, stir together the wheat flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice (you can omit this if you don't have it!).
Next stir in the maple syrup, plant-based milk, pumpkin puree, and vanilla extract. Fold this gently so you don't overmix. The batter should be fairly thick.
Scoop the batter into the liners about ¾-full. I usually go and fill the all ¾ full and then will top them off with any leftovers.
Sprinkle optional toppings over the muffins. Place in the fridge and bake for 22-25 minutes.
Remove from heat and check the doneness by sticking with a toothpick or fork. If it comes out clean, they are done.
Let cool and enjoy! Store remaining on the counter for 2 days, 3-5 days in the fridge, or freeze for up to 3 months. Thaw before eating.
These will stick in the muffin liners being they are oil-free. You can always spray the liners with some cooking spray, or use metal disposable liners since they stick less to those. Using oil will prevent some of the sticking.