Start by preheating the oven to 350 F. Line a muffin tin with muffin papers and set aside.
Beat your egg (or 1 tbsp flax + 2 tbsp water instead of an egg if vegan) in a medium sized bowl then add the almond milk, oil, vanilla, and pumpkin. Mix well and set aside.
In a separate medium sized bowl, combine your sugar, brown sugar, flour, oats, baking powder, cinnamon and salt and mix until combined. Slowly add your dry ingredients to your wet and mix just enough to combine.
Scoop your muffin batter into the paper liners. I used an ice cream scoop and it was the perfect amount in each muffin. Fill your liners 3/4 of the way and bake for 20 - 25 minutes.