These moist and fluffy pumpkin muffins are topped with a sweet, crumbly streusel topping. Perfect for fall mornings or as a cozy treat with coffee!

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Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease with non-stick spray.
Make the streusel topping: In a small bowl, mix flour, brown sugar, and cinnamon. Stir in melted butter until crumbs form. Set aside.
Prepare the muffin batter: In a large bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
In another bowl, whisk together pumpkin puree, granulated sugar, brown sugar, oil, eggs, milk, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined (do not overmix).
Fill the muffin cups: Divide the batter evenly among the muffin cups, filling about ¾ full. Sprinkle streusel topping over each.
Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.

Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
You can add ½ cup chocolate chips or chopped nuts for extra texture.

For a bakery-style touch, drizzle with a simple glaze made from powdered sugar and milk.