Preheat your oven to 400°F. Lined your muffin tin with cupcake liners or spray with non-stick spray or Wilton Cake Release.
In a medium bowl, add both flours, sugar, baking powder, baking soda, slat, pumpkin spice, and cinnamon. Whisk to combine, set aside.
In another bowl (big enough for all the ingredients to fit) add the pumpkin, applesauce, coconut oil, apple, vanilla, and carrots. Stir to combine.
Fold the dry ingredients into the wet ingredients and stir until just combined. Don't over mix. Fold in the cranberries, and almonds (coconut if you're adding it) and stir until just combined. Divide the batter evenly among your muffin cups.
Bake for 16 to 19 minutes, or until the spring back to the touch.
Cool the muffins in the pan for 2 to 3 minutes before transferring them to a wire rack.
Serve warm, at room temperature, or chilled.
Store any leftovers in an airtight container or wrap individually in plastic wrap in the refrigerator. They freeze well too.