Streusel:

1. Place in a medium bowl, flour, almond meal, brown sugar, cinnamon ground, sea salt and butter cut into pieces and cold.
2. Mix with your fingertips until you have a sandy mixture.
3. Gather the dough to form a ball and crumble into small pieces.
4. Cover with plastic wrap and place in the fridge while preparing the muffins.

Muffin batter :

1. Preheat oven to 392°F / 200°C and line a muffin pan with paper liners.
2. In a large bowl place the vegetable oil with the granulated sugar and brown sugar and mix with an electric mixer for 1 minute until smooth.
3. Add the eggs and vanilla and mix again to incorporate.
4. Then add the pumpkin puree and buttermilk and mix with a mixer until the mixture is smooth.
5. Finish by adding the dry ingredients, flour, baking soda, salt and spices and mix gently with a flexible spatula until the mixture is smooth and thick.
6. Pour the batter into the paper cups, filling them 3/4 full.
7. Add the streusel on top of the muffin batter.
8. Bake in the oven at 374°F / 190°C for about 20 minutes until they are puffed and golden on top.
9. Check with a toothpick and it should come out clean.
10. Let the muffins cool a bit before turning them out and letting them cool completely on a cake rack.