• Preheat the oven to 375℉. Using softened butter, generously grease two 12-cup muffin tins. Set aside.

For the Streusel:

• In a medium bowl, add the almond flour, oats, coconut sugar, cinnamon, and salt. Mix to combine. Add the butter and begin to rub the mixture together with your fingers, massaging the butter into the dry ingredients until it forms pea-sized clumps. Add the pepitas and mix again to combine. Transfer to the fridge and chill while you make the muffins.

For the Muffins:

• In a medium bowl, add the almond flour, arrowroot starch, baking powder, baking soda, kosher salt, cinnamon, ginger, nutmeg, and allspice. Whisk to combine until there are no clumps. Set aside.
• In a large mixing bowl, add the eggs, avocado oil, pumpkin purée, maple syrup, coconut sugar, vanilla, and orange zest. Whisk together for about 30 seconds until smooth. Working in increments, begin to add the dry ingredients, using a wooden spoon to stir and ensuring you scrape down the sides between each interval. Continue to mix until there are no streaks of flour. Add the almond milk and stir to just combine.
• Using a 1/4 cup scoop, evenly distribute the muffin amongst the greased tins. Take the streusel out of the fridge and top each muffin with a generous amount. Be sure not to get any of the streusel on the pan itself or it will burn.
• Transfer to the oven (one tin on the top rack and one on the lower rack) and bake at 375℉ for 15 minutes. After 15 minutes, rotate the muffin tins and reduce the temperature to 350℉. Bake for an additional 8 minutes, or until a cake tester comes out clean.
• Remove from the oven. Allow the muffins to cool entirely before removing from the tins. Store in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week.