Pumpkin Date Muffins

I know pumpkin season can be a bit much and it seems like anything and everything becomes pumpkin flavored.  Unfortunately, a lot of that pumpkin flavor is artificially produced in a lab instead of being good, real food.  These muffins, though, are the real deal.  Fragrant with traditional spices and sweetened with maple syrup and dates, they make the perfect second breakfast on a cool autumn day.  

Pumpkin and Date muffins
makes 12

1 cup (125 grams) brown rice flour
1/3 cup (50 grams) buckwheat flour
1/3 cup (40 grams) almond flour
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt

1/2 cup grade B maple syrup
6 dates, chopped into small chunks
1 cup canned pumpkin puree
6 TBS butter, melted
2 eggs

Topping: 
1/3 cup walnuts/almonds/hazelnuts
1/3 cup rolled oats
1/2 TBS brown rice flour (optional-helps everything hold and crisp nicely)
1 TBS dark maple syrup
1 TBS extra virgin olive oil
pinch of salt 

Preheat oven to 375' and line or butter a muffin tin. Combine all the dry ingredients in a medium bowl and mix well.  In a small bowl, whisk together the wet ingredients (including dates). Add wet ingredients to dry and mix just until combined. Fill muffin cups about 3/4 full. For topping, combine all ingredients in a small bowl with your fingers and top each muffin. Bake for about 20-25 minutes or until golden brown. Let cool five minutes in pan and transfer to rack.