Pumpkin Spice Crumb Cake Muffins

1¾ cups all-purpose flour (spooned and leveled)
1 tsp baking soda
2 tsp cinnamon
1 tsp pumpkin pie spice
½ tsp salt
½ cup canola oil
½ cup sugar
½ cup light brown sugar
1½ cups canned pumpkin puree
2 large eggs, at room temperature
¼ cup milk, at room temperature

Crumb Topping:
¾ cup all-purpose flour
¼ cup sugar
¼ cup light brown sugar
1 tsp pumpkin pie spice
6 tbsp butter, melted

Preheat oven to 425 degrees. Line 2 muffin pans with cupcake liners (recipe makes 15 muffins). Set aside.

Make the muffins: In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice and salt together until combined. Set aside. In a medium bowl, whisk the oil, sugars, pumpkin puree, eggs and milk together until combined. Pour the wet ingredients into the dry ingredients, then fold everything together gently just until combined and no flour pockets remain.

Spoon the batter into liners, filling them almost full.

Make the crumbs: Whisk the flour, sugars and pumpkin pie spice together until combined. Stir in the melted butter until crumbs form. Spoon crumbs evenly on top of batter and gently press them into the batter.

Bake for 5 minutes at 425, then reduce oven temperature to 350 degrees. Bake for an additional 16-17 minutes or until toothpick inserted in center comes out clean.

Make ahead tip: Muffins can be frozen up to 3 months. Allow to thaw overnight in the refrigerator, then bring to room temperature.