Preheat oven to 350 degrees and line a muffin tin with liners
In a medium bowl, mix together the nut milk and apple cider vinegar and let it sit for a few minutes
Add in the coconut oil, vanilla extract and mix well
In a large bowl mix together the almond flour, coconut flour, tapioca flour, baking powder and coconut sugar and mix well
Pour in wet ingredients and mix to evenly combine
Fill each muffin tin about 3/4 the way then bake in oven for 20 minutes and remove
While the shortcakes bake, add the pumpkin puree, cocoa butter, milk, coconut flour, maple syrup, pumpkin spice and cinnamon to a food processor and blend until smooth and creamy (about 1-2 minutes)
Slice each shortcake in half and spoon about 2 teaspoon of the pumpkin mousse in the center followed by almond butter and nuts