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.