Preheat an oven to 350°F (177°C) and spray a 9x5 ceramic or glass loaf pan with nonstick flour spray, or grease and flour. OR, this will make 12 fabulous fluffy tall muffins.
Add the sorghum flour, oat flour, baking powder, pumpkin pie spice and salt to a medium bowl and whisk together until well mixed.
In a separate large bowl, combine the pumpkin, syrup, almond butter and 1/4 cup aquafaba and 1/4 cup water. Whisk well. You don't want any chunks of almond butter in the batter.
Slowly add in the dry ingredients into the wet ingredients and whisk until completely smooth and no lumps remain. The batter should be smooth and fairly thick.
Pour the batter into the prepared pan (or 12 muffin liners) and smooth out the top with the back of a spoon. Take your pan and rock it back and forth a few times, so the batter settles.
Mix together the caramel ingredients with a fork until smooth. Using onlyabout a heaping tablespoon, drop little dollops over the top of the batter. The more you add, the crispier it will be. Drag with the tip of a knife to create swirls. When it bakes, it will spread some and form a nice, sugary crust on top. Save the remaining glaze to drizzle over the baked loaf later.
Bake for 45-55 minutes (see next step for muffins) until a toothpick comes out clean. It's ok if there are a few dry crumbs, but it shouldn't be wet batter. The top should be firm and shiny and slightly springy.
Cool in the pan for at least 30 minutes before removing, as it will be firming up a lot and still cooking as it cools. Flip the loaf over on a cooling rack to cool completely.
To make as muffins (SO good!), divide the batter between 12 muffin liners. The batter will be filled high. Smooth out the tops with the back of a spoon. Drop a dollop of the glaze on each one and just slightly swirl it around the top with a toothpick. Bake for 20-25 minutes or until a toothpick comes out clean. Mine were done at about 23 minutes. The tops will not spring back because of the caramel crust but it should be fairly firm. Cool 20-30 minutes before eating.
Drizzle remaining glaze over the top of individual slices when you are ready to eat. If you want the glaze thinner, add a tiny amount of water. Store the loaf/muffins at room temperature. I like to rewarm leftovers just slightly and then drizzle some glaze on.
NUT-FREE SUBSTITUTION: If you are allergic to almonds though, I would suggest subbing with sunbutter. It gives a very slight sunbutter flavor, but if you are used to using sunbutter, you probably won't even notice, as it's not a large amount.
MUFFINS: The nutrition for the muffins (based per muffin for a dozen): 198.7 calories, 4.6 g fat, 35 carbs, 4.7 g protein, 17.7 g sugar