Preheat oven to 400F. Line a 12-cup muffin tin with liners or spray lightly with oil.
In a measuring cup, measure out the non-dairy milk. Add the vinegar and set it aside.
In a medium bowl, combine the flour, baking powder, baking soda, salt, and pumpkin pie spice. Mix well.
Make a well in the center of the dry ingredients. Add the milk/vinegar mix, pumpkin puree, aquafaba, light brown sugar, and vanilla. Mix until completely combined.
Scoop out batter into the prepared muffin tin, dividing it equally among the cups.
Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
Let sit for 5 minutes, then remove from the muffin tin and let cool on a wire rack.
While the muffins are cooling, make the icing. Combine the powdered sugar, non-dairy milk, and pumpkin pie spice and whisk until smooth.
When the muffins are completely cool, spread the icing on top.
Enjoy!
Recipe Notes
(*) aquafaba is the liquid from a can of beans, like chickpeas. it is used as is, straight from the can.