Preheat the oven to 350°F and prepare a muffin pan with liners or grease lightly.

In a bowl, mix the flours, baking powder, baking soda, salt, pumpkin spice, and 1 teaspoon cinnamon until well combined.

In a separate large bowl, whisk together the pumpkin puree, almond milk, eggs, mashed banana, almond butter, yogurt, melted butter, maple syrup, and vanilla until smooth.

Add the dry ingredients to the wet mixture and gently fold until just combined. Do not overmix.

Divide the batter evenly among the muffin cups.

Combine the sugar with the remaining cinnamon and sprinkle over the tops. Add sliced almonds evenly on each muffin.

Bake for 22–25 minutes, or until a toothpick inserted into the center comes out clean.

Let muffins cool for 5 minutes in the pan, then transfer to a cooling rack to cool completely.