Preheat and prep: Heat the oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners. Lightly mist the top of the pan so overhang won’t stick.

Make the streusel: In a small bowl, combine 3/4 cup all-purpose flour, 1/2 cup brown sugar, 1 teaspoon cinnamon, and a pinch of salt. Stir in 6 tablespoons melted unsalted butter until large clumps form. Chill briefly while you mix the batter.

Whisk the dry ingredients: In a large bowl, whisk 2 cups all-purpose flour, 3/4 cup granulated sugar, 1/4 cup brown sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt, and 2 to 2 1/2 teaspoons pumpkin pie spice.

Whisk the wet ingredients: In a separate bowl, whisk 1 1/4 cups pumpkin puree, 2 large eggs, 1/2 cup neutral oil, 1/2 cup milk (or buttermilk), and 2 teaspoons vanilla extract until smooth.

Combine gently: Pour the wet into the dry. Use a spatula to fold until just combined. A few small flour streaks are fine. The batter will be thick.

Fill the tins: Divide the batter evenly among the 12 cups, filling almost to the top for bakery-style domes.

Add the streusel: Break the chilled streusel into big crumbles and mound it generously over each muffin. Press lightly so it adheres.

Bake high, then lower: Bake at 425°F for 5 minutes to boost the rise. Without opening the oven, reduce to 350°F (175°C) and bake 14–17 more minutes, until a toothpick comes out with a few moist crumbs.

Cool: Let muffins cool in the pan for 5 minutes, then move to a rack. The streusel sets as they cool.

Optional glaze: Whisk 3/4 cup powdered sugar with 1–2 tablespoons milk and a drop of vanilla to a drizzle consistency. Zigzag over cooled muffins.