Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with large paper liners.
In a small bowl, whisk together All-Purpose Flour (2 cup), Poppy Seeds (1 tablespoon), Baking Powder (2 teaspoon), Pumpkin Pie Spice (1 1/4 teaspoon), Baking Soda (1/2 teaspoon), Salt (1/2 teaspoon), and Ground Allspice (1/8 teaspoon). Set aside.
In a large bowl, stir together Brown Sugar (1 cup), Almond Butter (1/2 cup), and Unsalted Butter (1/4 cup) until smooth.
Add Egg (2) one at time, whisking after each.
Whisk in Buttermilk (1 cup) and Pure Vanilla Extract (1 teaspoon), then Stir in Pumpkin (1 1/2 cup).
Add dry ingredients all at once stirring until just combined. Do not over mix. Stir in Pecans (1/3 cup), Slivered Almonds (1/2 cup), and Sunflower Seeds (1/4 cup).
Scoop batter evenly into prepared muffins cups, each will take a heaping 1/3 cup of batter.
Toss together Slivered Almonds (1/3 cup), Unsalted Butter (1 teaspoon) and Honey (1 teaspoon) until the almonds are coated evenly.
Top each muffin with a generous sprinkle of almond topping. Bake in preheated oven for 20 to 22 minutes or when a toothpick inserted comes out clean.
Remove from oven and allow to rest in pan for 10 minutes prior to removing muffins to a cooling rack.