• Preheat oven to 350*. Line muffin tin with paper liners.

First Make the Streusel

• In a medium bowl, combine all streusel ingredients with your hands until everything is well combined and the non-dairy butter is completely worked into the other ingredients. Set aside.
  4 tablespoon Non-Dairy Butter, ¼ Cup All-Purpose Flour, 1 Cup Rolled Oats, ¼ Cup Brown Sugar, Pinch Salt, ½ teaspoon Cinnamon

Make the Muffin Batter

• In a medium bowl, combine flour, baking powder, baking soda, salt and spices, whisk to combine.
  2 Cups All-Purpose Flour, 1 ½ teaspoon Baking Powder, ½ teaspoon Baking Soda, ½ teaspoon Salt, 2 teaspoon Cinnamon, 1 ½ teaspoon Ginger, ½ teaspoon Allspice, ¼ teaspoon Clove, ¼ teaspoon Nutmeg
• In a large bowl, combine pumpkin, sugar, non-dairy milk, oil, vanilla, spices and salt. Whisk well to combine.
  1 15 oz Can Pumpkin Puree, ¾ Cup Brown Sugar, ½ Cup Canola Oil, ⅓ Cup Non Dairy Milk, 1 teaspoon Vanilla Extract
• Add the dry ingredients into the wet ingredients and whisk to form the batter. See note.
• Portion a couple of tablespoons of batter into the lined muffin tin to cover the bottom of each liner.
• Next, add a sprinkle (about 2 teaspoons) of streusel onto the later of muffin batter.
• Top with another layer of batter, filling the muffin tins about ¾ of the way full.
• Top the muffin batter evenly with the remaining streusel and gently press the streusel into the muffin batter so it will stay on the muffin as it bakes.
• Bake on the center rack of a 350* oven for 23-28 minutes or until a toothpick comes out clean.
• Serve.