Preheat the oven to 350ºF and line a muffin tin with muffin cups liners. Or grease a muffin tin with either butter or coconut oil.

In a medium sized mixing bowl, whisk together the almond flour, coconut sugar, tapioca starch, cinnamon, nutmeg, sea salt, and baking powder.

Add the avocado oil/melted butter/ghee, pumpkin purée, eggs, and vanilla extract. Stir until the wet ingredients are completely combined with the dry ingredients.

Portion the batter equally into the greased muffin tin, you will have 12 muffins total.

Mix together all the streusel ingredients and portion the streusel evenly over the top of the 12 muffins, about 1 1/2 tablespoons of streusel per muffin.

Bake the muffins in the preheated oven for 18-20 minutes, or until puffed and a toothpick inserted comes out clean or with moist crumbs.

Let the muffins cool for 10 minutes in the tin before removing them and cooling them further on a cooling rack.

Make the glaze by melting the coconut butter over low heat, whisk in the maple syrup and lemon juice. If the glaze is too thick, mix in water 1 teaspoon at a time until you have the texture of a normal powdered sugar type of frosting.

Each batch of coconut butter I’ve bought is slightly different so sometimes you’ll need a little extra water, and sometimes you won’t. If the glaze ‘breaks or seizes’ don’t worry just whisk in water bit by bit until it becomes smooth and glossy.

To get the nice zig zag lines across the muffins, put the finished glaze into a squeeze bottle and squeeze the glaze over the top of the muffins. Or you can use a Ziplock with a small hole cut off the corner.

Serve!