Preheat the oven to 375 degrees Fahrenheit and line a muffin tin with muffin liners. Spray the liners with cooking spray to prevent muffins from sticking.
In a medium bowl, whisk the eggs, brown sugar, coconut oil, milk, vanilla extract, and pumpkin puree.
In a separate bowl whisk the whole-wheat pastry flour, pumpkin pie spice, baking powder and salt.
Add the dry ingredients to the wet ingredients, and stir together with a wooden spoon, being careful not to over mix.
Coat blueberries with 1 tbsp. of flour to prevent them from sinking to the bottom of the batter and fold into mixture.
Make the crumb topping by combining the flour, pumpkin pie spice, nutmeg, and melted butter. Use your hands or a fork to mix until crumb pieces begin to form.
Use an ice cream scoop to divide the batter among the muffin tins and sprinkle crumb topping over each one.
Bake for approximately 25 minutes. A toothpick should come out clean with just a few crumbs attached to indicate doneness.
Enjoy once cooled and store covered in the fridge for maximum freshness!