Preheat oven to 325°F (163°C).
Add your muffin mix to a medium sized mixing bowl.
In a small mixing bowl, whisk together your eggs and melted butter or coconut oil. Pour this into the dry mix and whisk, to combine.
Wash the orange, dry it, then zest the outside peel, to get about 2 tsp (10mL) of orange zest. Chop this and set aside.
Juice the orange, removing the seeds. Pour the juice and half of the orange zest to the muffin batter. Discard what remains of the orange. Add a dash of salt and whisk to combine.
Grease a 12-cup muffin pan, then divide the batter between the 12 cups.
Chop the pecans into a mishmash of bits and pieces. Even better, put them into a food processor and pulse (turn it on and off, in quick bursts) so that it’s a mixture of a fine-ish flour and pecan bits. Just don’t go so long it starts to turn into a puree (pecan butter).
In a separate bowl, combine the pecan bits/flour, sugar replacement, melted butter, (molasses, honey or yacón), the other half of the orange zest, nutmeg and salt. Mix until the mixture is evenly coated with butter and molasses.
Note: In this case we need the molasses, honey or yacón because it functions like glue, holding the streusel together in clumps. Yacón is the best, most lowest carb option, but is also a bit on the exotic and hard to find side. You CAN omit these ingredients, but the result will be a bit flatter in appearance (potentially more refined, if that’s your goal).
Squeeze small handfuls of the streusel inside your fist, compressing little boulders of it. Gently break these up and scatter evenly over the top of the batter in the muffin pan. Continue forming fist-boulders, then breaking them into craggly crogs all over the top of the batter, until there is no more streusel in the bowl.
Bake for about 13 to 18 minutes, or until the surface is dry and the streusel is clearly beginning to crisp and turn golden.
Remove from the oven and let rest for 5 minutes before removing from the pan. Enjoy warm!