• Preheat oven to 325° Fahrenheit. Position oven racks so muffin tin will sit in center of oven. Line muffin tin with parchment paper liners and set aside.

For the Spiced Crumb Topping

• Add 2 tablespoons refined coconut oil, 4 tablespoons fine almond flour, 4 tablespoons coconut sugar, ½ teaspoon ground cinnamon, ¼ teaspoon pumpkin pie spice, and 1 pinch salt to small mixing bowl.
  
• Use fork to combine ingredients until fully incorporated and crumbly. Place bowl in refrigerator and chill until ready to use.
  

For the Pumpkin Muffin Batter

• Add 2 cups fine blanched almond flour, ½ cup tapioca starch, ¼ cup coconut flour, ¼ teaspoon sea salt, ½ cup coconut sugar, 1 teaspoon ground cinnamon, 1 teaspoon pumpkin pie spice, and 1 ½ teaspoons fresh baking soda to medium mixing bowl.
  
• Whisk ingredients together until well blended, with no lumps remaining. Set bowl aside.
  
• Place ½ cup refined coconut oil in small microwave-safe bowl. Place bowl in microwave and heat oil in 15-second increments, stirring between each, until oil is melted. Carefully remove bowl from microwave and set aside. Let oil cool until no longer hot, but not cool enough to solidify again.
• While oil cools, crack 3 large eggs into large mixing bowl. Lightly whisk eggs until well combined. Add cooled oil to large bowl with beaten eggs, followed by ¼ cup unsweetened almond milk, 2 teaspoons pure vanilla extract, and 1 cup canned pumpkin purée.
• Slowly add dry ingredients to bowl of wet ingredients in small increments, gently whisking between each addition to just incorporate dry ingredients into wet. Continue until all wet and dry ingredients are fully combined into muffin batter. Be careful not overmix batter or muffins will be dense.
  

To Bake the Pumpkin Muffins

• Use cookie scoop to portion muffin butter into prepared muffin tin, filling each muffin tin cavity equally. Batter should fill each cavity almost completely and be rounded on top.
• Top each unbaked muffin with approximately 1 teaspoon of spiced crumb topping, sprinkling topping evenly over entire surface of muffin when possible. Add any remaining crumb topping as desired.
  
• Place muffin tin in preheated oven. Bake muffins 20 minutes, then begin checking doneness. Continue baking until toothpick inserted into center of muffin can be removed completely free of crumbs and when surface of muffin springs back when gently pressed. Exact bake times will vary.
• When muffins are ready, carefully remove muffin tin from oven and set aside to cool 5 minutes.
• After 5 minutes, remove muffins from tin and place on wire cooling rack. Let muffins cool to room temperature, then serve and enjoy.