Preheat your oven to 350 degrees F. Line a 12-cup muffin tin with paper muffin cups.
Combine the almond flour, oats, pumpkin pie spice, baking soda, salt, walnuts, and raisins in a large bowl.
In a separate bowl, whisk to combine the eggs, pumpkin puree, melted vegan butter, and applesauce. Add to the dry ingredients and mix until combined.
Spoon the batter into the prepare pan using a large spoon or a 1/4 cup measure. Fill each cup to the brim. Add a nice walnut and raisin as decoration.
Bake until the muffins are evenly browned on top and a toothpick inserted in the center of a muffin comes out clean, 30-35 minutes (mine were done at 30 minutes).