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Preheat oven to 350 degrees F. Line muffin tins with paper liners (this recipe makes about 16 muffins).
For the muffins, in a large bowl, whisk together the pumpkin, granulated sugar, oil, eggs and vanilla until well-mixed.
Add the flour, pumpkin pie spice (or other spices - see note below), baking soda, baking powder, and salt. Mix until just combined and no dry streaks remain.
If using streusel, add sugar, brown sugar, flour, and cinnamon to a small bowl. Whisk together until combined. Add 2 TBSP vegetable oil, using your fingers to mix, adding more oil if needed until the mixture is the texture of wet sand.
Scoop the muffin batter into the prepared liner, filling the muffin cups about ⅔ full (a #20 cookie scoop works great for this).
Divide streusel evenly over the muffin batter (about 1 tablespoon streusel per muffin, give or take). Bake the muffins for 18-25 minutes until the tops spring back lightly to the touch. Remove from the muffin tin and let cool completely on a cooling rack.