Preheat oven to 350°F. Line a 12 cup muffin tin with paper cups or grease well.
In a large bowl, stir flours, baking powder, salt and spices together.
In a separate bowl, cream together the butter and sugar until creamy. Add eggs, pumpkin, almond milk and vanilla and whisk together until thoroughly blended.
Pour the dry ingredients into the wet and gently stir together until just blended.
Spoon batter evenly into cups and bake for 20-25 minutes. Remove from oven and cool on a wire rack for 10-15 minutes. Remove from tin and cool completely.
Can be stored at room temperature in a sealed container for up to three days or frozen for up to three months.