Preheat the oven to 350°F and lightly grease or spray a 12-cup muffin tin.

In a large bowl, combine the pumpkin puree, eggs, milk, oil, maple syrup, vinegar, and vanilla and whisk until combined.

In a medium bowl, whisk together the flours, pumpkin pie spice, baking powder, baking soda, and salt.

Add the dry ingredients to the wet ingredients and stir until just combined.

Use a 1/3-cup measuring scoop to divide the batter into the muffin tin. Bake for 18 to 20 minutes, or until a toothpick inserted comes out clean.

Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.