Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners or lightly grease each cup.

In a large bowl, beat the room temperature butter and 1/2 cup Truvia brown sugar blend with a hand mixer until light and slightly fluffy, about 2 to 3 minutes.

Add the eggs one at a time, mixing well after each addition until fully incorporated and the mixture looks smooth.

Mix in the vanilla bean paste and canned pumpkin puree until the batter is evenly combined and uniform in color.

In a separate bowl, whisk together 1 1/2 cups almond flour, baking powder, pumpkin pie spice, and salt.

Gently fold the dry ingredients into the pumpkin mixture just until combined and no dry spots remain. The batter will be thick.

Divide the batter evenly among the prepared muffin cups, filling each about three quarters full.

In a small bowl, combine the melted butter, 1/2 cup almond flour, and 1/4 cup Truvia brown sugar blend. Stir with a fork until a crumbly mixture forms.

Sprinkle the crumble mixture evenly over the tops of the muffins, pressing very lightly so it adheres.

Bake for 20 to 25 minutes, until the tops are set, the crumbs are golden at the edges, and a toothpick inserted in the center of a muffin comes out mostly clean with a few moist crumbs.

Cool the muffins in the pan for 5 to 10 minutes, then transfer them to a wire rack to cool completely.

Store cooled muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.