Preheat oven to 325 degrees Fahrenheit.

Using a mixer, blend the maple syrup, vegan butter, vanilla extract, and eggs together in a large bowl. Beat in the pumpkin puree, mixing until everything is well combined.

In a separate medium bowl, combine the dry ingredients. Add this mixture to the pumpkin slowly, in several additions, beating after each addition. The batter will be thick.

Using a small ladle, spoon the batter into lined muffin tins, filling each muffin three-fourths of the way with batter. If you’d like, sprinkle muffins with cinnamon before baking. Bake for 20-25 minutes, rotating the pan midway through the baking process. Muffins will be crisp on top when ready. An inserted toothpick or fork should come out clean.