Preheat oven to 350 degrees and place liners into muffin pan. Set aside.
Prepare flax eggs and set aside.
In a large bowl combine flour, baking powder, baking soda, salt, and pumpkin pie spice.
In another bowl combine flax eggs, pumpkin puree, almond milk or water, coconut oil, maple syrup, coconut sugar, and vanilla.
Add wet ingredients to dry ingredients and mix just to combine to avoid tough muffins.
Spoon batter into muffin pan wells and top with date and nut mixture. Press crumble lightly into muffin batter.
Bake for 22 - 25 minutes or until toothpick inserted comes out clean.
Allow to cool for a few minutes and then remove from pan to cool on a wire rack.