Preheat the oven to 350 degrees F.

In a large mixing bowl, combine the dry cake mix, 0.5 teaspoon pumpkin pie spice, cinnamon, vegetable oil, and pumpkin puree. Stir together with a large spoon until just combined.

Place paper cups in a muffin tin pan and fill about 3/4 of the way with the muffin batter. Set aside.

In a separate mixing bowl, combine the flour, granulated sugar, light brown sugar, 1 teaspoon pumpkin pie spice, and melted butter. Stir with a fork until crumbly and combined.

Spoon a generous amount of streusel crumb topping over the top of each muffin. Gently push the streusel down into the pumpkin cake mix a bit using the back of your spoon.

Place the muffin tin in the preheated oven and bake at 350 degrees F for 23-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

While the muffins are baking, prepare the glaze. In a small bowl, whisk together the confectioners' sugar and whole milk until smooth.

Remove muffins from the oven and allow them to cool slightly in the pan before transferring to a wire rack. Once cooled, drizzle the prepared glaze generously over the top of each muffin. Serve warm, or at room temperature.