Preheat the oven to 400 degrees F. Lightly coat a 16-cup muffin pan with oil or cooking spray and fill each cup with a paper liner.
In a large mixing bowl, combine the flour, baking soda and all of the spices. Whisk thoroughly until well mixed.
In a separate bowl, whisk together the brown sugar, molasses, coconut oil, eggs and vanilla until smooth. Add the pumpkin and soy milk and whisk again until mixture is well combined and no lumps remain.
Fold the dry mixture into the wet, a little at a time, alternating each until both are just incorporated, taking care not to over-mix.
Using an ice-cream scooper, spoon the batter into the muffin pan evenly until each cup is about three-fourths full. Bake for about 20 minutes or until tops are lightly browned and a toothpick comes out clean when inserted into the middle of a muffin.