Preheat oven to 350°F. Mix the whole wheat flour, baking soda, cinnamon, nutmeg and baking powder in a medium bowl.

Combine the pumpkin puree, applesauce, almond extract, beaten eggs, sugar and canola oil in a large bowl.

Slowly add the dry ingredients to the wet ingredients until just blended. Do not overbeat.

Pour the batter into 18 non-stick muffin cups. Bake 25 to 30 minutes. Cool slightly, remove from the pan and cool completely.