Preheat oven to 350F. Lightly grease a 12-cup muffin tin.
In a large bowl, combine the pumpkin puree, applesauce, sugar, molasses, aquafaba and vanilla.
Add the flour, baking powder, baking soda, cinnamon, and nutmeg. Mix until completely combined.
Divide batter equally between prepared muffin tin, about 2/3 cup batter for each one. Sprinkle sliced almonds on top of each one.
Bake 20-24 minutes until toothpick inserted in center comes out clean.
Store in an airtight container at room temperature for up to 3 days or in the refrigerator for longer.
Recipe Notes
Aquafaba is the brine from a can of chickpeas (or other beans). Don’t drain it down the sink, keep it and use it as an egg replacement in recipes like this. You can also use the cooking liquid from making your own beans.
This recipe can also be made as a loaf. Pour batter into a greased and lightly floured 9×5 loaf pan and bake for 55-60 minutes or until toothpick inserted in center comes out clean.