Start by preheating your oven to 350°F (175°C). You’ll want your oven nice and hot for those muffins. Make sure your muffin tin is either greased or lined with muffin papers to prevent sticking.

In a mixing bowl, combine the honey, sugar, nutmeg, cinnamon, and flour. Mix in the neutral oil until it resembles a crumbly mixture. Set it aside. This tantalizing topping is what’ll make your muffins pop with texture.

In a large bowl, whisk together the eggs, pumpkin puree, vanilla extract, and sugar until smooth. Add the oil and mix well. In another bowl, combine the flour, autumn spice blend, salt, and leavening powder.

Gradually fold the dry ingredients into the wet mixture until just combined. It’s important not to overmix; a few lumps are okay. You want a thick batter that holds together.

Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. This allows room for the muffins to rise. Don’t skip this part; proper filling means even baking.

Sprinkle the crumb topping generously on each muffin. The more, the better! This topping not only adds flavor but also creates that beautiful bakery-like finish.

Place the muffin tin in your preheated oven and let them bake for 20-25 minutes. Use a toothpick to check for doneness; it should come out clean or with a few crumbly bits, not wet batter.

Once they’re done, remove the muffins from the oven and let them cool in the pan for about five minutes, then transfer to a wire rack. Once cool, give them a dusting of powdered sugar if you like.