Preheat your oven to 350°F (175°C) and prepare a 12-cup muffin tin by greasing it lightly with oil or placing paper liners in each cup.

In a large mixing bowl, whisk together the pumpkin puree, large eggs, milk, coconut oil, maple syrup, apple cider vinegar, and vanilla extract until smooth.

In a separate medium bowl, sift together whole wheat flour, pumpkin pie spice, baking powder, baking soda, and sea salt.

Gradually fold the dry ingredient mixture into the wet ingredients until just combined.

Using a 1/3-cup measuring cup or ice cream scoop, spoon the muffin batter into each prepared cup, filling them about 2/3 full.

Place the muffin tin in the preheated oven and bake for 18-20 minutes, checking for doneness with a toothpick.

Once baked, remove the muffin tin from the oven and let cool for about 10 minutes before transferring to a wire rack.