Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease them.

In a large mixing bowl, combine the pumpkin puree, vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract. Mix until well blended.

In a separate bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt. Optionally, add in chopped nuts.

Gradually add the dry mixture to the wet ingredients, stirring just until combined.

In another bowl, combine all the streusel topping ingredients: flour, brown sugar, oats, cinnamon, and cold butter. Work the butter into the mixture until it resembles coarse crumbs.

Scoop the muffin batter into the prepared muffin tin, filling each cup about 2/3 full. Sprinkle the streusel topping generously on each muffin.

Bake for 18-20 minutes, or until a toothpick comes out clean.

While the muffins are baking, whip together the softened butter, honey, and cinnamon in a bowl.

Once your muffins are baked and slightly cooled, spread the cinnamon honey butter on top.