Preheat the oven to 375.

Add the all-purpose flour, almond flour, granulated sugar, baking powder, baking soda, and pumpkin spice together in a large bowl and mix well until all are well incorporated.

Then add in the egg, the pumpkin purée, the almond milk, and vanilla extract to the dry ingredients and mix well.

Tough should be wet but easily pliable. So, using a large spoon, drop spoonfuls onto a silpat-lined baking tray and form into circular mounds.

Then make the streusel topping by adding the all-purpose flour, the granulated sugar, the light brown sugar, and the butter to a bowl and mixing them together using your fingers. Try to rub the mixture through, grasping at some bits to make them into bigger pieces.

Divide the streusel topping generously between the 4 muffin tops.

Place the baking tray with the streusel-topped muffin tops into the oven preheated to 375 degrees for 20-25 minutes.

When done, remove from the oven and let cool.

Enjoy at room temperature.