1Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups. Spray baking cups with cooking spray.
2In large bowl, mix 1 1/2 cups flour, 1 cup brown sugar, the baking soda, pumpkin pie spice and salt. Stir in pumpkin, buttermilk, oil and egg just until moistened. Divide batter evenly among muffin cups.
3In small bowl, mix gingersnaps, 3 tablespoons flour, 3 tablespoons brown sugar and the butter with fork until crumbly. Sprinkle evenly over batter in each cup.
4Bake 24 minutes or until toothpick inserted in center comes out clean. Remove muffins from pan to cooling rack. Sprinkle with sliced almonds. Serve warm.