Preheat oven to 350 degrees F. Spray muffin tin with cooking spray.
In a small bowl, combine the flax seed meal and warm water. Let sit for 3-5 minutes until the mixture is thickened.
In a mixing bowl, combine the pumpkin puree, sugar, milk, vanilla, vinegar, and flaxseed meal/water mixture. In a separate bowl, combine the flour, salt, baking soda, cinnamon, nutmeg, and cloves. Add dry mixture to the pumpkin mixture and stir until dry mixture is moistened.
Spoon batter into muffin tin filling each muffin cup about ¾ full. Bake for 20-25 minutes or until a toothpick inserted in the middle of one of the muffins comes out clean.
Notes
Nutrition facts for 1 muffin: Total calories: 160, Total fat: 1 gram, saturated fat: 0 grams, cholesterol: 0 mg, sodium: 132 mg, total carbohydrates: 36, dietary fiber: 2 grams, sugars: 14 grams, protein: 2 grams