Preheat the oven to 350°F (177°C). Line a 12-cup muffin tin with paper baking cups and lightly grease the pan.

In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, salt, nutmeg, ginger, cinnamon, and O spice. Whisk to combine and set aside.

In another bowl, combine the pure pumpkin, melted butter, eggs, vanilla extract, whole milk, granulated sugar, and brown sugar. Whisk vigorously until well combined.

Gradually fold the wet ingredients into the dry ingredients until just combined. Avoid overmixing.

Divide the batter equally into the prepared muffin cups.

To make the Streusel topping, combine the all-purpose flour, cinnamon, brown sugar, and granulated sugar in a small bowl. Mix well with a fork. Add melted butter and continue mixing until the mixture resembles small crumbs.

Sprinkle the Streusel topping over the muffin batter.

Bake for approximately 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Once baked, transfer the muffins to a wire rack and allow them to cool. Enjoy the tantalizing aroma and delicious taste of these delightful pumpkin muffins!

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