Preheat oven to 350 degrees and place cupcake liners in a muffin tin.
In a medium bowl combine the flour, baking powder, pumpkin pie spice, baking soda, salt and cinnamon.
Set aside.
In a large bowl combine the pumpkin, sugar, oil and eggs. Whisk to combine.
Add the dry ingredients a little at a time to the pumpkin mixture, stirring to combine well.
Divide batter into liners - fill each muffin cup about 1/3 to 1/2 full.
Combine ingredients for Crumb Topping together. Mix until crumbly. I find it easier to use my hands for this.
Sprinkle each muffin with the topping, pressing slightly.
Bake at 350 degrees for 15-22 minutes or until a toothpick inserted in the center comes out clean.
Cool completely and store in an airtight container.