Preheat oven to 400℉. Spray 36 mini muffin cups with nonstick cooking spray or line with mini paper baking cups. Mix topping ingredients in a small bowl and set aside.
In a large bowl combine flour, brown sugar, baking powder, salt, baking soda and pumpkin pie spice.
In a bowl of an electric mixer, beat butter at medium speed until creamy. Add pumpkin, eggs, orange juice, and vanilla. Beat until well blended. (Mixture may appear curdled.) Add to flour mixture, along with ¾ cup chopped praline pecans, and stir just until moistened. Spoon evenly into prepared muffin cups. Sprinkle tops with cinnamon sugar mixture.
Bake 12 minutes or until toothpick inserted in centers comes out clean. Remove from muffin pan and serve warm or at room temperature.