• Preheat your oven to 400°F and line a large six-muffin pan with jumbo muffin liners or 12 regular sized muffins with liners
• In a large mixing bowl, whisk together granulated sugar, brown sugar, and vegetable oil until smooth.
• Add in the eggs, pumpkin purée, and vanilla extract, whisking until well combined.
• In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and all the spices.
• Combine the dry ingredients with the wet mixture and stir just until the flour disappears—don’t overmix!
• Fill each muffin liner to the top of the edge of the pan for that big, bakery-style rise.

Make the Crumb Topping

• In a small bowl, stir together flour, sugar, and cinnamon.
• Pour in the melted butter and mix with a fork until the mixture becomes crumbly.
• Spoon the crumb mixture evenly over the tops of each muffin, pressing lightly so it sticks.

Bake

• Bake at 400 F for the first 5 min, then reduce temperature to 375 F for the remainder of the cook time!
• Bake for 25–30 minutes for regular sized muffins and 35- 40 min for jumbo size, or until a toothpick inserted in the center comes out clean.