Preheat oven to 375 degrees F. Spray a muffin tin with non-stick baking spray or line with paper liners.
In a large mixing bowl, add the flours, baking powder, pumpkin pie spice, instant coffee, salt, and turbinado sugar. Whisk together to combine.
Add the pumpkin, almond milk, egg, coconut oil, and vanilla to the bowl and mix them with a spatula
Pour the wet ingredients into the bowl with the dry ingredients and mix with a spatula until they are combined.
Fill the muffin tin equally, about 2/3 of the way full each. Sprinkle the tops with cinnamon.
Bake the muffins in a preheated oven for 14-16 minutes. Insert a toothpick into the center, and if it comes out clean they are done
Let the muffins cool in the tin for 10 minutes and then remove and place on a wire rack or large plate to finish cooling.