Preheat the oven to 350F. Lightly grease a 12 cup muffin tin or use muffin liners.
In a medium mixing bowl, whisk together your pumpkin puree, plant-based milk, oil and vanilla. Set aside.
In another mixing bowl, stir together the flour, sugar, baking soda, baking powder, cinnamon, ginger, nutmeg, clove and salt.
Transfer the wet mixture to the dry mixture. Stir together until combined. Avoid overmixing.
Scoop the mixture into the muffin tin, making 12 muffins.
Bake for 25 minutes or until a toothpick inserted in the middle comes out clean. Let it cool a few minutes and transfer to a wire rack. Once completely cooled, store them in an airtight container at room temperature for up to 4 days. You can also keep them in the refrigerator or freezer.