Preheat your oven to 400 degrees. Line a muffin pan with cupcake liners or spray it with nonstick spray.
Combine the almond milk, lemon juice, and orange juice in a small bowl or measuring cup. It might look a bit odd after it combines, but that’s normal.
Beat butter and sugar in a stand mixer until light and fluffy. Add the eggs and vanilla. Mix to combine. Zest the orange and add the zest to the batter. Mix again.
Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, and allspice in a medium bowl.
Add wet and dry ingredients to the butter mixture, alternating between the almond milk mixture and the flour mixture. Mix to combine. Do not overmix.
Scoop the batter into the muffin pan. Filling to about ¾ full. Sprinkle the top of the muffins with raw or coarse sugar.
Bake for 13-17 minutes, until they turn golden brown and a toothpick inserted into the middle comes out clean with a few crumbs.