To a large mixing bowl, add pumpkin puree, eggs, greek yogurt, vanilla extract and brown sugar and mix until combined. (If using melted coconut oil, wait to add it at the end. But, the other oils I recommend as substitutes can be added now with the wet ingredients.)
Next, add the spooned and leveled flour, baking soda, cinnamon, pumpkin pie spice and salt. Stir the baking soda into the flour before fully mixing.
Add the melted coconut oil at the end when the batter is partially combined. This ensures the coconut oil does not harden with the cold ingredients like eggs and yogurt.
Scoop the batter into a greased muffin tin to get 12 muffins.
Mix together the streusel topping ingredients in a small bowl. Use your fingers to sprinkle the streusel over the tops of the muffins.
Bake at 350F for 18-22 minutes or until a toothpick inserted in the center comes out clean.
Let cool for 10 minutes and enjoy with cinnamon honey butter (butter instructions are above in this post).
Make sure you use canned pumpkin puree and not pumpkin pie filling.
Avocado, olive, canola or vegetable oil make good substitutes for the melted coconut oil.
Substitute sour cream if you don't have greek yogurt.