• Preheat the oven to 350 degrees.
• Line a 12 cupcake pan with muffin tins.

First make the Pumpkin Muffin batter:

• In bowl 1, mix the almond flour, coconut flour, baking soda, nutmeg, salt, 1 tsp cinnamon, ground cloves, and ginger with a fork. Set the bowl aside.
• In bowl 2, mix the eggs, maple syrup, and melted coconut oil together with an electric hand mixer. Add the pumpkin puree and mashed banana to the bowl and mix with the electric hand mixer until everything is well mixed.
• Pour bowl 1 into bowl 2 and mix with an electric hand mixer until everything is just mixed.
• Evenly put the batter into the 12 muffin tins and set them aside.

Then make the Streusel:

• In a small bowl, mix the 1/4 cup almond flour, 1/2 tsp cinnamon, 1 tsp melted coconut oil, and 2 tsp maple syrup together until small clumps form. Put a heaping 1 tsp of the streusel on top of the pumpkin batter in each muffin tin. If there is any left over, evenly distribute it.

Next, put the muffins in the oven:

• Put the pan in the oven for 35 minutes, remove and let cool. Enjoy:)