In a large bowl, combine flour, baking soda, cinnamon, allspice, ginger, nutmeg, and salt.
In a small bowl, combine the flour, brown sugar, and cinnamon. Stir in the melted butter until crumbs are formed. Spoon crumbs evenly over muffins (each muffin will get about 2 teaspoons) and press them down until they stick in the batter.
Bake the muffins for 5 minutes at 425 and then reduce the temperature to 350 and bake for an additional 13-15 minutes, or until a toothpick comes out clean.
Like I mentioned above, the last time I made these I subbed a cup of the flour with whole wheat flour and I honestly can’t tell the difference. (I do try to sneak whole wheat flour into most of the muffins I make, so I’m probably a bad judge for how it affects their taste). I also decreased the brown sugar to 3/4 of a cup for a slightly less sweet muffin. You can also substitute the allspice, ginger, and nutmeg with pumpkin pie spice if you have that on hand.
Recipe is adapted from this recipe on Sally's site.