Preheat the oven to 350 degrees F and line a muffin tin with liners. Spray each liner with cooking spray to avoid sticking at the end.
In a medium-sized bowl whisk the flour, baking soda, pumpkin pie spice, ginger, nutmeg and salt.
In a separate large bowl, whisk the pumpkin puree, eggs, maple syrup, almond milk, and vanilla extract until combined.
Add the wet ingredients to the dry and mix with a wooden spoon until just combined. The batter should still be a little lumpy -- don't over mix!
Use an ice cream scoop to portion out the batter evenly between the muffin liners.
Bake for 22-24 minutes and let cool in the muffin tin for a few minutes before transferring to a wire wrack.
While the muffins are baking, stir together all of the ingredients for the maple glaze. If it's too thick, thin it out by adding a little more almond milk.
Once the muffins have cooled use a fork to drizzle the glaze on top. Sprinkle extra pumpkin spice on top of each one and enjoy!