Preheat oven to 375 degrees and line a muffin pan with muffin liners.
For The Crumb Topping
Combine the crumb topping ingredients in a bowl and use a fork or pastry cutter to create a crumbly topping. Make sure the crumbs are nice and big. Chill in fridge for at least 30 minutes.
For the Muffins
In a large bowl, mix together flour, sugar, dark brown sugar, salt, cinnamon, pumpkin pie spice and baking soda; set aside.
In another bowl whisk together eggs, pumpkin puree, vegetable oil and vanilla extract.
Add the bowl of wet ingredient to the bowl of dry ingredients and gently mix together (do not over-mix. Batter will be thick and lumpy.)
Spoon batter into muffin liners so they're about 3/4 full then top each with crumble topping.
Bake for 20-22 minutes or until a knife comes out clean when inserted into the muffin. Let cool.