Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.

In a large mixing bowl, whisk together the dry ingredients: almond meal, gluten-free flour, baking powder, baking soda and pumpkin spice.

In a separate bowl, stir together the wet ingredients: pumpkin puree, applesauce and maple syrup.

Add the wet ingredients to the dry ingredients and stir just until no dry streaks remain. Don't overmix.

Check the batter. It should be thick but still pourable. If it seems too dry, stir in water 1 tablespoon at a time; if it seems too loose, add a little more flour, 1 tablespoon at a time.

Divide the batter among the lined muffin cups, filling each about ¾ full.

Bake for 15 to 20 minutes, until the tops spring back when lightly pressed and a toothpick inserted in the center comes out clean.

Let the muffins cool in the tin for 10 minutes, then move them to a wire rack to cool completely before peeling off the liners.