Prepare the streusel topping according to the directions below.
In a medium bowl, whisk together the oat flour, millet flour, rice flour, sweet rice flour, tapioca starch, xanthan gum, cinnamon, ginger, cloves, nutmeg, baking soda, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with the whisk attachment, combine the pumpkin puree, applesauce, vegetable oil, vanilla extract, and eggs. Whisk on medium-low speed until smooth.
Add the sugar and honey and mix thoroughly to combine.
Gradually add the dry ingredients to the pumpkin mixture, mixing on low until just thoroughly combined.
Divide the batter among 12 lined muffin tins, filling each cup about ¾ full.
Sprinkle the streusel topping on top of each muffin.
Bake for 26-30 minutes, or until a toothpick stuck in the middle comes out clean.
Transfer to a wire rack to cool.
Streusel Topping
Mix all of the ingredients in a bowl with a fork or with your hands until they are evenly combined and crumbly.
Cinnamon Cream Cheese Glaze
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese over medium-high speed until smooth and creamy.
Reduce the speed and gradually add the powdered sugar, beating until thoroughly combined.
Add the vanilla extract and ground cinnamon, and mix until combined.
Gradually add the milk in small amounts until the mixture thins into a glaze (adding a teaspoon more milk at a time as needed).
When the muffins have cooled a bit, drizzle the glaze on top (I used a pastry bag to pipe the glaze, but you could also use a spoon to drizzle it on top).
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.