Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.

In a large mixing bowl, combine the canned pumpkin puree, almond milk, maple syrup, melted coconut oil, eggs, and vanilla extract. Whisk until smooth.

In a separate bowl, mix together the ground cinnamon, nutmeg, ginger, salt, baking powder, and baking soda. Gradually add this dry mixture to the wet ingredients, stirring gently until just combined.

Fill the cupcake liners about 3/4 full with the batter.

Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Let the cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.