Preheat the oven to 350°F or 180°C. Prepare the muffin pan with cupcake liners or pan release spread.
In a small bowl, combine all the ingredients for crumb topping and mix. Set aside
In a separate medium bowl, combine flour, baking powder, baking soda, brown sugar, pumpkin spice, and salt. Mix and set aside.
In a separate bowl, whisk together eggs, pumpkin puree, vegetable oil and vanilla extract.
Add the pumpkin mixture to the flour mixture and mix until just combined. Do not over mix the batter since it might end up being tough and chewy. Any lumps will disappear after baking.
Use a large ice cream scoop or spoon and fill the muffin pans. The pans should be ¾ full to give the muffin a nice, rounded top. Add the crumb topping to the top of the batter.
Bake the muffins for 18-20 minutes or until a toothpick is inserted into the center of the muffins and comes out clean and dry. Remove them immediately to the cooling rack to cool completely.
Sprinkle with powdered sugar, Serve and enjoy