Preheat the oven to 350 degrees F. Line a muffin tin with liners.

In a large bowl, whisk together the flour, sugar, baking soda, cinnamon and salt. In a smaller bowl, whisk together the egg, pumpkin, milk, coconut oil, vanilla and almond extracts. Add the wet ingredients to the dry, mixing with a large spatula until just combined. Do not overmix! Use an ice cream scoop or 1/4 cup measure to even;y distribute the batter into the muffin liners. Top each with a tablespoon or so of the toasted almonds.

Bake the muffins for 15 to 18 minutes, or until the tops are set. Let cool slightly before serving.