Preheat a fan-forced oven to 190°C (375°F) and grease your 6-cup muffin pan with some neutral oil. I used a muffin pan with cups that measure 7cm x 3cm / 3in x 1in.
Combine the dairy free milk and vinegar in a mixing bowl to create the vegan buttermilk. Set it aside for 5-10 minutes. Then whisk all other wet ingredients and spices until everything is combined.
¼ teaspoon Ground cinnamon, ⅛ teaspoon Ground ginger, ⅛ teaspoon Ground allspice, ⅛ teaspoon Ground nutmeg, 135 g Banana, 55 g Pumpkin puree, 60 ml Dairy free milk, 40 ml Maple syrup, 2 tbs Neutral oil, 1 teaspoon Vinegar, ½ teaspoon Vanilla extract
Add the almond meal to the wet ingredients and sift the gluten free all purpose flour over the wet mixture. Whisk until all ingredients are combined. Allow the batter to sit for 5 minutes. You will notice the batter is a little aerated after 5 minutes.
80 g Gluten free all purpose flour, 130 g Almond meal, ½ teaspoon Baking soda, ¼ teaspoon Baking powder
While the batter sits, make the optional topping by combining the pepitas and maple syrup.
1 tablespoon Pepitas, ½ teaspoon Maple Syrup
Evenly distribute the batter into the greased muffin cups. Wet the back of a spoon and gently flatten the batter in each cup. Evenly distribute the topping across each muffin.
Bake the muffins for approximately 18 minutes or until an inserted toothpick comes out clean. Remove the muffins from the oven and allow them to cool in the tray for 5 minutes. Transfer them to a wire rack to cool completely to room temperature.