Preheat the oven to 350 degrees F. Lightly spray a 9 muffin tins with non-stick spray or line with muffin liners.
Stir together the dry ingredients in a medium mixing bowl (all purpose flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, nutmeg).
Make a well in the center of the dry ingredients. Pour the wet ingredients into the dry ingredients (pumpkin puree, soy milk, light brown sugar, maple syrup, olive oil, vanilla extract). Stir with a wooden spoon until just combined. It's okay if there are a few small lumps remaining in the batter.
Fill 9 muffin tins until almost full, about ¼ cup batter per tin. Place the muffins on the middle rack of the oven. Bake for 18-20 minutes, until a toothpick inserted in the center, comes out clean.
Remove from oven and let rest for 5 minutes. Gently turn the muffins out onto a cooling rack to cool. Enjoy!
Flour: I recommend using the "spoon and level" method for measuring your flour. Simply use a spoon to add flour to your cup measure until overflowing, then use the back of a knife to level off the excess flour. Don't shake the measuring cup or press down on the flour to fill it full.
Milk: I like using unsweetened, unflavored soy milk in my baked goods but almond, oat, or any other similar non-dairy milk will work.
Add-ins: Optional add-ins include pecans, walnuts, and mini dairy-free chocolate chips.