Preheat oven to 350. Grease a standard size muffin tin with coconut oil, then lightly dust with gluten-free flour, shaking out the excess. The recipe makes about 11 muffins.
In a large bowl, whisk the flax seed meal with 4 tablespoons of water. Let the mixture sit for 5 minutes.
Add the banana, pumpkin puree, sugar, maple syrup, oil, and vanilla, then whisk for 1 minute.
Stir in the baking soda, salt, cinnamon, and pumpkin pie spice.
Whisk in 1/2 cup water until well combined.
Add the almond meal, oats, and gluten-free flour then stir until just combined.
Divide the batter evenly among the muffin tin, filling to the top.
Mix the streusel ingredients in a small bowl with a fork until crumbly, then top the muffins with the mixture.
Bake for 28-32 minutes, or until the tops turn golden brown and a knife inserted into the centers comes out clean--my muffins were done after 30 minutes.
Let the muffins cool for 5 minutes in the tin, then carefully remove and cool on a cooling rack.
Once cooled completely, store the muffins in a covered container at room temp for up to 4 days. Microwave for 10-15 seconds to rewarm, if you wish.
