Preheat oven to 350*. Grease a muffin tin OR line muffin tin with paper liners.
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.
In a large bowl, combine pumpkin, sugar, non dairy milk, oil, vanilla, spices and salt. Whisk well to combine.
Into the bowl, add flour, baking soda and baking powder. Stir with a spatula until just combined. Dont overmix.
Portion a couple of tablespoons of batter into the tins to cover the bottom.
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 batter 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 25-30 minutes or until a toothpick comes out clean. Let cool and eat immediately, store in an airtight container at room temperature for up to 4 days, or store in a container in the freezer for up to 2 months.