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Preheat oven to 350°F and line 2 (12-count) muffin tins with cupcake liners
In a small bowl, combine all the crumble ingredients using your fingers, mix together until it resembles coarse wet sand and set aside in the fridge
In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt and set aside
In a large bowl, add the eggs, granulated sugar, melted butter, extracts and pumpkin and beat until combined
Fold in the dry ingredients with a spatula until just combined
Divide the batter evenly into each muffin tin and sprinkle the crumble over the top of each one
Bake for 22-27 minutes or until an inserted toothpick comes out clean
Let the muffins cool in the pan for at least 10 minutes before transferring to a wire rack
For the glaze: combine cream cheese, powdered sugar, and milk until creamy and smooth, adding milk 1 tbsp at a time as needed
Drizzle glaze over the muffins once they are completely cool