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Preheat the oven to 350℉ (180℃). Combine the all-purpose flour, almond flour, baking soda, kosher salt, ground cinnamon, baking powder, and ground cloves in a large mixing bowl and combine well with a whisk. Set aside.
Combine the pumpkin puree, cottage cheese, dark brown sugar, olive oil, orange zest, vanilla extract, eggs, and ½ cup of the diced California prunes in a blender and blend until smooth and completely combined.
Add the wet ingredients to the mixing bowl with the dry ingredients using a rubber spatula to combine. Fold in the remaining ½ cup of diced prunes and coarsely chopped walnut mix-ins.
Line a muffin pan with paper liners and add the batter, filling each well ⅔ of the way. Set aside.
Combine all of the ingredients for the topping in a small bowl and mix until completely combined and the mixture is crumbly. Divide the mixture between all of the muffins sprinkling on top of each one.
Bake the muffins for 18-20 minutes until a toothpick inserted in the center comes out clean.