– 1 15-oz can pumpkin puree (1 ⅔ cups) – 2 large eggs – 1/2 cup 1 stick butter, melted – 2 tsp pure vanilla extract optional – 2 cups gluten-free flour blend* – 1 cup coconut sugar maple sugar, or brown sugar – 2 tsp pumpkin pie spice – 1 tsp baking powder – 1 tsp baking soda – 1 tsp sea salt – 1 apple peeled and chopped (1 1/4 cups chopped) + 1 Tbsp GF flour for tossing Streusel Topping: – ⅓ cup gluten-free all-purpose flour – 3 Tbsp coconut sugar or brown sugar – ¼ cup chopped pecans or walnuts optional – 3 Tbsp melted butter or coconut oil or avocado oil – 1 tsp ground cinnamon – Pinch sea salt