In a large mixing bowl, mix the 1 3/4 cup flour, baking soda, ground cinnamon, pumpkin pie spice, and salt.

In a medium mixing bowl, beat the oil, 1/2 granulated sugar, 1/2 cup brown sugar, pumpkin puree, eggs and milk.

Slowly mix the liquid ingredients with the dry ingredients.

In another medium mixing bowl, mix the ingredients for the crumb topping. Use a fork to "cut" the butter into the other ingredients until you have a crumbly mixture.

Preheat oven to 425 degrees. Spray two 12 count muffin pans with nonstick spray or line with cupcake liners. This will make 15 cupcakes.

Spoon the batter into the batter into the muffin pans filling them 3/4's way.

Sprinkle the crumb mixture over the top of the batter and gently press them down into the batter.

Bake for 5 minutes at 425 degrees and then reduce to 350 degrees for an additional 20-22 minutes or until the muffins are set.

Cool the muffins and remove from the pan. Serve.