Preheat oven to 350. Grease 18 wells of regular size muffin tin.
In a stand mixer or mixing bowl, combine together the butter or margarine and sugar until smooth.
In a mixing bowl, toss together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt.
Add the eggs, 1 at a time, to the butter and sugar mixture. Stir after adding each egg and scrape down the sides if using a stand mixer.
Next stir in about half of the flour mixture, until smooth. Then add half of the milk and stir until smooth. Then repeat with the other half of the flour and milk. Finally mix in the vanilla and pumpkin puree. Let mix for 1-2 minutes, or until nice and smooth. Pour into the greased muffin wells.
In a mixing bowl, combine all the ingredients and cut the butter in with a fork or pastry blender. Once crumbly, add the topping to all the muffins. And be generous about it…much of the brown sugar and butter melts into the muffin as it bakes…and the pecans get crunchy on top.
Bake in the preheated oven for 21-23 minutes.