Preheat the oven to 350 F, and prepare the loaf pans. We used mini loaf pans, this recipe makes roughly three 6 x 3" loafs.
In a small bowl, mix flaxseed meal with warm water and let sit for five minutes, or until the mixture is slightly thickened.
In a large bowl, add Pumpkin Pie Mix and oil slowly, stirring to combine. (If using Pumpkin Puree, also add maple syrup and brown sugar). Once combined, add baking soda, powder, salt (and spices if using Pumpkin Puree), and whisk until all combined. Lastly, add almond milk and flaxseed mixture, and stir until incorporated.
Add flours gradually, and stir until all the clumps are gone. The batter should be runny - if too wet, add more non-dairy milk slowly.
Add any mix-ins, and fold into the dough.
Spoon the batter into loaf pans until 3/4 full and sprinkle a few extra mix-ins on top of the loaf.
Bake for 35 - 45 minutes, or until tops are lightly browned and a toothpick inserted in the middle comes out dry.
Let the loafs cool completely before slicing, and enjoy.