Preheat oven to oven to 425F and line muffin pan with paper liners.
In a medium bowl whisk together flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. Set aside.
In a large sized bowl combine the eggs, brown sugar, white sugar, oil, pumpkin puree, vanilla extract, and milk.
Add the dry ingredients into the wet and fold together using a rubber spatula. You want to be careful not to over mix. Once you can no longer see any dry ingredients stop mixing.
Add the batter to the muffin tins. Fill each tin about 3/4 full.
In a medium sized bowl whisk together white sugar, brown sugar, flour, and cinnamon. Once blended add in the melted butter and mix until a crumble texture is formed.
Evenly divide the crumb mixture on top of each muffin.
Bake for 5 minutes at 425 F. Then reduce oven temperature to 350 F and bake for 15 minutes or until a toothpick inserted into the centre of a muffin comes out clean. Allow muffins to cool for 10 minutes before removing from the pan.
Store in an airtight container at room temperature up to 3 days.
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