Almond Flour: For the best texture, I recommend using finely sifted blanched almond flour (blanched almonds without their skins on that have been processed into a fine flour) for a lighter texture as opposed to almond meal (whole almonds ground into a meal) which will result in a coarse, denser texture.

Pumpkin Puree: Make sure to use pure pumpkin puree and NOT pumpkin pie filling (which tends to come with added sugars and spices and will throw the taste off). You can either make your own homemade pumpkin puree, or use storebought puree.

Eggs: Eggs help to bind the ingredients together, so definitely make sure to add them in.

Sugar: I used light brown sugar, but you can also use dark brown sugar or coconut sugar if you prefer. Alternatively, if you are diabetic or insulin-resistant, I recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero-glycemic index).

Butter: I used unsalted dairy-free butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular unsalted butter instead.

Baking Powder: Baking powder is the only leavening agent used to help the muffin batter rise, so definitely make sure to add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.

Vanilla: I like adding a bit of vanilla extract for extra flavor. Alternatively, if you want a stronger almond flavor, feel free to swap it out with almond extract instead.

Spices: I used ground cinnamon, ground ginger, ground nutmeg and ground cloves to create the characteristically pumpkin pie flavor. Alternatively, you may substitute the spices from the batter for 2 1/4 teaspoons of pumpkin pie spice instead.

Pecans: Chopped pecans add a crunch to the streusel that contrasts beautifully with the tender texture of the pumpkin muffins. If you don’t have pecans, feel free to use other nuts such as walnuts, hazelnuts or even maccadamia nuts.