Prepare flax eggs in a small bowl and let sit for a few minutes.
In a separate bowl, sift together the flour, arrowroot, sugar, baking powder, spices, and salt.
Add the canned pumpkin, oil, almond milk, and vanilla to the flax eggs. Mix well.
Add the wet ingredients to the dry ingredients. With a spatula, mix until combined.
Set the batter aside for 15 minutes while you preheat the oven to 375 degree Fahrenheit.
Line a muffin tray with liners.
Once the batter has sat for 15 minutes, scoop it into the muffin liners and bake for 20 minutes, or until a knife comes out clean.