• Preheat the oven to 350 degrees.
• Spray a Jumbo Muffin Pan with nonstick spray.
• In a large bowl, whisk together the flour, baking soda, spices and salt. Set aside.
  2 Cups Flour, 1 teaspoon Baking Soda, 1/2 teaspoon Salt, 2 teaspoons Cinnamon, 1 1/2 teaspoons Pumpkin Pie Spice
• In another bowl, whisk together the oil, sour cream, buttermilk and sugars. Add in the eggs and whisk again, but be sure to not over mix.
  1/3 Cup Canola Oil, 1/4 Cup Sour Cream, 1/4 Cup Buttermilk, 1/4 Cup Dark Brown Sugar, 3/4 Cup Sugar, 2 Large Eggs
• Dump the dry ingredients, and pumpkin on the wet ingredients and switching to a rubber spatula or wooden spoon, gently fold the ingredients together just until a few streaks of flour remain.
  1 1/3 Cups Canned Pumpkin
• Fill jumbo cupcake liners in a jumbo pan 2/3 full of batter. Or use a regular muffin tin.
• Sprinkle the crumb mixture all over the top of the muffins.
• Bake for 23-28 minutes and then remove from the oven to cool completely.
• Sprinkle the tops with powdered sugar and serve.
  Powdered Sugar

crumb mixture

• Stir together the crumb mixture in a small bowl and set aside.
  1/2 Cup Flour, 1/4 Cup Sugar, 5 Tablespoons Brown Sugar, 1 teaspoon Cinnamon, 6 Tablespoons Butter