Preheat oven to 350°.
Whisk eggs, oil, syrup, and milk together in a bowl.
Add flour, sugar, baking soda, baking powder, salt, and cinnamon to that bowl and stir to combine.
Last, add the cooked and mashed sweet potato to the bowl and stir to combine. You may want to use an electric mixer to get more of the lumps out, but don't worry if the batter isn't completely smooth.
Line a muffin tin with muffin liners and spray them with nonstick spray, then divide the batter evenly.
For the crumb topping: combine flour, sugar, cinnamon, and pepitas in a small bowl. Add the butter then use a fork or your hand to mix everything together really well until the butter is no longer in large chunks. Sprinkle crumb mixture evenly over top of muffins, then sprinkle a tiny bit of salt over each muffin.
Bake muffins for 20 minutes or until a toothpick comes out clean. Wait a few minutes, then carefully remove muffins and place them on a cooling rack.