• Set paper liners into the 12 cups of the muffin tin. Preheat oven to 350.
• In the large mixing bowl, measure out dry ingredients (flour, sugars, spices baking soda and salt. Whisk them together until well blended.
• In the medium mixing bowl, combine wet ingredients (eggs and pumpkin). Slowly pour in the melted coconut oil until well incorporated. Stir in the chocolate chips until evenly distributed.
• Spoon the wet mixture into the dry ingredients. Mix until it just comes together. The less stirring, the better.
• Spoon batter until it fills each muffin liner almost to the top.
• Sprinkle with crumble topping.
• Bake for 20 minutes and check. Mine took a few more minutes (approx 25), but it will depend on your oven. Muffins are done when a toothpick inserted in the center comes out clean. Remove from tin when you can handle them and let cool completely on a baking rack.
• Once completely cool, drizzle with glaze.

Crumble Topping

• In small bowl, mash the following with a fork until a uniform crumble forms: 3 Tablespoons, Flour, 1 Tablespoon Sugar, 1 Tablespoon coconut oil (solidified), 1/8 Teaspoon salt.

Maple Glaze

• In a saucepan, melt 2 Tablespoons of butter. Stir in 1 1/4 Cups of powdered sugar until smooth. Add 1 Tablespoon of maple syrup and enough water (add 1 teaspoon at a time) to reach desired consistency.