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Preheat the oven to 350 degrees Fahrenheit. Add 12 muffin cups to a muffin tin.
In a medium bowl, mix the 1 1/2 cups all-purpose flour, 1/2 cup rolled oats, and 1 tablespoon of the pumpkin pie spice with the baking powder, baking soda, and kosher salt.
In another bowl, combine the pumpkin puree, maple syrup, applesauce, unsalted butter (melted), and vanilla.
Mix the wet ingredients into the dry ingredients and stir until a smooth batter forms.
In another medium bowl, add the remaining 1/4 cup rolled oats, 2 tablespoons flour, and 1 teaspoon pumpkin pie spice along with the turbinado sugar and salted butter (cut into small pieces). Cut the butter into the remaining ingredients using a pastry cutter or fork until a streusel topping forms.
Divide the batter evenly into the muffin cups, then top with a thin layer of streusel.
Bake for about 25 to 30 minutes, until a toothpick comes out clean. Allow to cool in the pan for 5 minutes, then remove the muffins and place them on a cooling rack.