Preheat the oven to 375 degrees Fahrenheit. Lightly spray 16 muffin cups (uses two muffin tins).

In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, allspice, and kosher salt. Set aside.

In a medium bowl, whisk together pumpkin puree, oil, eggs, and non-dairy milk.

Pour the wet ingredients into the large bowl of dry ingredients. Mix just until the flour is all wet. Do not try to beat out the lumps.

Scoop the batter using an old-fashioned ice cream scoop or a quarter-cup measuring scoop and place one scoop into each muffin cup.

Now, in a small bowl mix the streusel. Combine margarine, brown sugar, cinnamon, flour, and pumpkin seeds by hand until a crumble is formed.

Evenly top each muffin with crumbs (approximately one and a half teaspoons per muffin).

Bake the muffins at 375 degrees for 18–20 minutes. Remove from the oven and let cool five minutes in the pan before transferring to a cooling rack.