Preheat the oven to 375°F. Place paper cupcake liners in a 12-cup muffin pan.
Sift the flour, baking powder and salt into a bowl.
Place the milk in a small bowl. Stir in the vanilla.
Using an electric mixer, cream the butter until smooth, about 30 seconds. Add the sugar in a slow, steady stream beating until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, mixing until the batter is light and creamy, and scraping down the sides of the mixing bowl after each addition. Add the dry ingredients alternating with the liquid ingredients in 4 additions, beginning and ending with the dry ingredients. Add the almond milk pulp and mix it.
Spoon the batter into the muffin cups, filling each about three-quarters full. Bake for about 20-25 minutes, or until the top of the muffins springs back when lightly touched, and a wooden toothpick inserted in the cakes comes out free of uncooked batter.
Let the cupcakes cool in the pan for 5-10 minutes before transferring them to wire racks to cool completely.
Decorate muffins with Halloween decorations.