3 cups sugar
1 cup vegetable oil
4 eggs
1 (15 ounce) can packed pumpkin
⅔ cup water
3½ cups all-purpose flour
2 teaspoons baking soda
2 teaspoons salt
3 tablespoons pumpkin pie spice
1 heaping teaspoon cinnamon
For the Streusel Topping:
½ cup sugar
¼ cup plus one teaspoon flour
4 tablespoons butter, cubed
2 teaspoons cinnamon
Preheat oven to 350°. Combine all streusel ingredients in a small bowl. Blend with a pastry blender or two forks until crumbly. Set aside.
Grease 2 muffin pans. In a stand mixer or with an electric mixer, cream sugar and oil together. Add egg and pumpkin; mix well.
Sift together dry ingredients. Add dry ingredients and water a little at a time, alternating between each. Fill muffin pans about ¾ of the way full. Sprinkle with streusel topping.
Bake about 20 minutes. Remove from oven and let cool before removing from pans.