Whisk the eggs, pure maple syrup, avocado oil, and vanilla extract together in a large mixing bowl until the wet ingredients are combined.

Add in the almond flour, tapioca flour, pumpkin pie spice, baking powder, and sea salt (the dry ingredients) and mix well until a smooth batter forms.

Peel and chop an apple into small chunks and measure it out - we need 1.5 cups. Transfer the apple pieces to the muffin batter and stir well to incorporate it into the batter using a rubber spatula.

Fill the muffin cups up ¾ of the way full with apple muffin batter.

In a small bowl, stir together the ingredients for the crumb topping until well combined. Sprinkle the crumb topping on top of the muffins and gently press it into the batter.

Bake muffins on the center rack of the preheated oven for 22-25 minutes, or until they are cooked through. Insert a digital thermometer into the center of one of the muffins. They are ready if it reads 190 degrees F or higher.

Allow the muffins to cool to room temperature inside of the muffin tin before peeling off a muffin paper to enjoy one. If you try peeling the papers off while the muffins are still warm, you’ll lose a good amount of muffin to the liner.

Enjoy apple cinnamon muffins with a mug of coffee or tea for an amazing afternoon snack or a light breakfast! I love the idea of smearing apple butter or regular butter and honey on top of a warm muffin.