These muffins are free of dairy, eggs, soy, wheat/gluten, peanuts, and tree nuts.
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, cream together the sugar, pumpkin puree, flax seed meal mixture, vanilla and "safe" milk. 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 3/4 full. Bake for 20-25 minutes or until a toothpick inserted in the middle of one of the muffins comes out clean.