In a medium bowl, whisk together the dry ingredients: the flours, baking powder, baking soda, salt, cinnamon, ginger, turmeric and nutmeg.
In a blender, mix together the wet ingredients: pumpkin, flax seeds, water, coconut sugar, maple syrup, and vegan butter until totally smooth.
Pour the wet ingredients into the dry ingredients and mix just until combined.
Divide into 12 lined muffin tins and bake at 350F for 25 minutes, until the top of the muffin springs back when you touch it or a knife comes out clean.
Cool on a wire rack and enjoy for breakfast, snack time, or dessert.