Preheat oven to 325 and spray a 12 cup muffin tin with nonstick spray.
In a bowl, combine all ingredients for the muffins by hand making sure to combine well.
Fill each muffin tin up ¾’s of the way to save room for the topping.
To make the pecan streusel, combine all ingredients in a bowl. The butter will start to break apart and you will be left with a topping. Use a fork to do this.
Fill each of the 12 muffin tins up with the topping.
Bake for 20 minutes and let cool completely before frosting.
For the frosting, in a bowl with a hand mixer, beat the cream cheese and slowly add in the powdered sugar until well combined.
Add in the heavy cream and vanilla. You will notice that it is thick. You will now want toadd in the almond milk to get it to a drizzle consistency you want. I used 2 tablespoons, but you may want to add in another 1-2 for a super runny drizzle.