Preheat the oven to 350º F (180º C). Line a muffin pan with cupcake liners.
In a large bowl, whisk together the flour, baking powder, baking soda, and pumpkin pie spice. Set aside.
In a separate medium bowl, whisk together the melted butter, brown sugar, pumpkin puree, vanilla, buttermilk, and vinegar.
Add the wet ingredients to the dry ingredients and mix just until combined. Spoon the batter into liners.
Add the sugar, flour, and cinnamon to a medium bowl and stir to combine.
Add the butter and use a fork, or pastry cutter, to cut the butter into the flour until the mixture is made of coarse crumbs.
Sprinkle the mixture evenly over all of the muffins.
Bake for about 25 -30 minutes, or until a toothpick inserted in the center comes out clean. Allow the muffins to cool for 20 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
When muffins are cool, whisk together the powdered sugar and milk and drizzle over the tops.
STORE: Muffins stay fresh covered at room temperature for 3 days, or in the refrigerator for up to 1 week.FREEZER: Muffins can be frozen for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave, if desired. To freeze muffins, I just let them cool completely. Then wrap them in foil place them in a freezer bag.You can thaw muffins just by leaving them at room temperature or heat un-wrap frozen muffins in the microwave for 30 seconds.QUICK BREAD: Here is Eggless Pumpkin Bread Recipe, which is baked in a loaf pan.QUICK TIPS:
If you don’t have pumpkin pie spice, you can make your own by combining 1 tsp cinnamon, ¼ tsp nutmeg, ¼ tsp cloves, and ¼ tsp allspice.
Don’t overmix the batter. Overmixing the bread batter may result in pumpkin muffins that do not rise well and may become dense in the center. Avoid using a mixer and hand mix the batter.
If you do not want to use parchment paper for the pumpkin muffins, be sure to grease and flour the pan generously.
If using all-purpose flour add an extra teaspoon of baking powder and a pinch of salt.
These Eggless Pumpkin Crumb Muffins are great as a lunchbox snack, so I usually make a batch and freeze it for later use. This is the container I use to pack them into the lunchbox.