Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it.
In a bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, and spices. Set this mixture aside.
In another bowl, combine granulated sugar and brown sugar. Add eggs, butter, and vanilla extract. Mix until well combined.
Gradually add the dry ingredients to the wet ingredients. Stir until just combined. Don't overmix; a few lumps are okay.
Gently fold in the pumpkin puree. Your muffin batter should be smooth, fragrant, and slightly orange.
Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
Now time for the crumb topping. In a bowl, combine flour, granulated sugar, brown sugar, and ground cinnamon. Cut in the butter until you have a crumbly mixture.
Sprinkle the crumb topping over each muffin.
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into a muffin's center comes out clean.
