Preheat oven to 375℉. Line a jumbo muffin tin with paper liners, or spray pans with baking spray.
In a large mixing bowl, add oil, sugars, honey, eggs, pumpkin, vanilla, and butter flavoring. Stir well by hand to combine. Set aside.
In a medium bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, pumpkin pie spice, cardamom, and cloves.
Add flour mixture to the wet ingredients, just until there are no streaks of the dry ingredients. Set aside so the muffin batter can hydrate for a few minutes while you make the streusel.
In a medium size bowl, mix together the butter, granulated sugar, flour, cinnamon, pumpkin pie spice, honey, and salt. You may use a large fork or pastry blender until the mixture is evenly mixed. Set aside
Fill muffin cups about ⅔ full, dividing evenly into the wells.
Top the batter with streusel mixture, dividing evenly among the muffins. Each muffin should be topped with about 2 Tablespoons of streusel.
Bake for 28-30 minutes, until a toothpick inserted in the center comes out with moist crumbs clinging to it. If the toothpick comes out with batter sticking to it, they may need another minute or two.
Cool cupcakes in the pan for about 10 minutes, then transfer them to a wire rack to finish cooling. When completely cool, sift powdered sugar over the top to serve.