Pumpkin Toffee Muffins with Streusel Topping

I made this pumpkin muffin recipe the other day, and they were so moist and delicious!  In fact, my kids are watching me post this and asking me to make them again.  The original recipe called for the streusel to be put inside the muffins, but I found a different streusel recipe, and put it on as a topping instead, and we were very happy with it this way.

Pumpkin Muffins
from: cookiedoughandovenmitt.com

1/2 c. sugar
3/4 c. brown sugar
2 tsp. pumpkin pie spice (I have a recipe here)
1 tsp. cinnamon
15 oz. pumpkin puree
1/2 c. vegetable oil
3 eggs
1 tsp. vanilla
1/4 c. milk
2 1/2 c. cake flour
3 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 1/2 c. toffee bits

Streusel
from: allrecipes.com

3/4 c. sugar
3/4 c. flour
1 Tbsp. water
1 1/2 tsp. cinnamon
1/4 c. butter, softened

Preheat the oven to 375 degrees.  Line your muffin tin with liners, or spray it with cooking spray.  In a large bowl, stir together the sugars, cinnamon and pumpkin pie spice.  Add in the pumpkin and oil and stir it well.  Stir in the eggs, vanilla and milk.  In a separate bowl, stir together the flour, baking powder, baking soda and salt and then add it to the wet ingredients and mix it until it is combined.  Stir in the toffee bits and pour the batter into the muffin tin until each muffin is two thirds full.  
In a small bowl, add all of the streusel ingredients, and then mix it until it is well combined and it is in pea sized chunks.  I did this with my fingers and it worked well.
Add the streusel to the top of each muffin and press it down lightly with your fingers.  Bake it for 15 minutes at 375, and then reduce the heat to 350 for 10 more minutes.  When a toothpick inserted in the center comes out clean, they are done.  Mine cooked perfectly this way.