In a small bowl, whisk together flour, baking powder, pumpkin pie spice, cinnamon and salt.
In a large bowl, add olive oil, white sugar, brown sugar, pumpkin puree, eggs, milk and vanilla. Using a hand whisk, mix until well combined.
Sift flour mixture into the wet ingredients and switching to a rubber spatula, fold everything together until no flour pockets remain. Batter will be lumpy. Do not overmix.
Cover the bowl with a kitchen towel and let the batter rest on the counter for 30 minutes.
Meanwhile, make your streusel by combining flour, brown sugar, white sugar and cinnamon in a small bowl. Add the cubed butter and using your fingertips, work the butter into the mixture until crumbs form. Set aside.
Preheat the oven to 425oF. Line 2 muffin pans with 8 paper liners, alternating every other well. If you only have one muffin pan, line with 6 paper liners and leave the remaining batter on the counter to bake after.
When the batter is done resting, fill each liner, making sure to overfill so the batter sits above the liner. Bake at 425oF for 5 minutes and then without opening the oven door, lower the oven temperature to 350oF and continue baking for 15 to 18 minutes, or until an inserted toothpick in the center comes out clean. Do not overbake.
Let muffins cool in the pan for 5 to 10 minutes, then carefully remove the muffins and let them cool completely on the rack. Serve and enjoy!