Pumpkin Pecan Muffins with Crumb Topping

This is from Earthbound Farm Organic Cookbook minus some ingredients...

Ingredients:

For the topping:

1/3 cup unbleached all-purpose flour
1/3 cup packed light brown sugar
1/4 teaspoon ground cinnamon
4 tablespoons (1/2 stick) cold, unsalted butter, cut into small pieces
For the muffins:

Butter, for greasing the muffin cups
1 2/3 cups unbleached all-purpose flour
1 tablespoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
3/4 cup chopped pecans
3 large eggs
4 tablespoons (1/2 stick) unsalted butter, melted
1 can (15 ounces) pumpkin puree
1 1/2 cups granulated sugar

Directions:
Make the topping. Place the flour, brown sugar, and cinnamon in a medium size bowl and stir to combine. Add the butter pieces. Using a pastry blender, 2 knives, or your fingers, blend the butter into the topping until it is crumbly and well combined. Set the topping aside.

Make the muffins: Butter 15 standard size muffin cups or line them with cupcake liners.

Place the flour, baking soda, salt, allspice, nutmeg, cardamom, and cinnamon in a large bowl and whisk to combine well. Add the pecans and stir to combine.

Place the eggs, melted butter, orange zest, pumpkin, and granulated sugar in a medium sized bowl and whisk to combine well.

Add the pumpkin mixture to the flour mixture and stir with a rubber spatula until just combined. Do not overmix the batter or the muffins will be tough. Spoon the batter into the prepared muffin cups, filling them almost to the brim. Sprinkle the top of each muffin with about 2 teaspoons of the topping.

Bake the muffins until they are golden brown and a toothpick inserted into the center of one comes out clean, 20 to 30 minutes.

Place the muffin pan(s) on a wire rack and let hte muffins cool for 10 minutes. Remove the muffins from the pan and serve warm. The muffins taste best the day they are made. If necessary, you can store them in an airtight container for up to 3 days and reheat them in a microwave for 10 seconds or in a preheated 350 degrees F oven for 5 to 10 minutes.