Preheat the oven to 350 degrees. Prepare a 12 cup muffin pan by lining with cupcake liners or lightly greasing. Set aside.
In a medium sized bowl, whisk together your dry ingredients: almond flour, arrowroot starch, pumpkin pie spice, baking soda, and a pinch of sea salt.
In another medium sized bowl, whisk together the wet ingredients. Melted coconut oil, pumpkin puree, maple syrup, vanilla extract, and eggs. You may want to genthly heat the coconut oil, pumpkin, maple syrup, and vanilla before adding the eggs to they are nice and smooth (and don't cause cold coconut oil to get lumpy).
Add the dry ingredients into the wet and stir with a wooden spoon or spatula. Continue to stir and incorporate until no dry pockets remain.
Scoop the batter into the prepared muffin cups until they are half full.
Make the crumb topping: in a small bowl whisk together almond flour, coconut sugar, and cinnamon. Stir in the melted coconut oil and mix until a crumbly mixture forms. Spoon on top of each muffin cup. Transfer the pan to the oven.
Bake for 17 minutes, or until slightly firm on top. Remove from oven and let cool completely.
While cooling, make the glaze. Whisk together powdered sugar, coconut milk, maple syrup, and a pinch of sea salt. Drizzle on top of each muffin.
*For a paleo option, make your own powdered sugar. In a food processor, pulse together 1/2 cup coconut sugar with 1 tsp of arrowroot starch.