In a large bowl, whisk together pumpkin puree, eggs, yogurt, almond butter, maple syrup, and vanilla until smooth and creamy

Stir in mashed banana and almond milk until the mixture becomes silky and slightly thick

In a separate bowl, combine both flours, baking powder, baking soda, pumpkin spice, and salt

Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined and no dry streaks remain

Scoop the batter evenly into muffin cups, filling each about three-quarters full

Bake until the tops rise and turn lightly golden and a toothpick inserted comes out clean

Let the muffins cool in the pan briefly before transferring to a rack, allowing the aroma to settle and texture to firm up