Toast chopped pecans on a dry skillet until fragrant. Set aside.
Preheat oven to 350 degrees F. Line a 12 cup muffin pan with 11 paper liners.
In a medium bowl, combine oil, sugar, water, pumpkin puree, eggs, and vanilla.
In a smaller bowl, sift together flour and baking soda. Whisk in pumpkin pie spice and salt.
Add dry ingredients to pumpkin mixture and fold with a spatula just until combined.
Divide evenly among prepared muffin tin.
For the streusel, in a small bowl combine toasted pecans, flour, both sugars, salt, cinnamon, and melted butter. Stir with a fork until crumbs form.
Sprinkle the streusel evenly on top of the muffins.
Bake for 15-20 min or until a toothpick comes out with a few moist crumbs. Let muffins cool for 3 min in the pan before removing.
Whisk all glaze ingredients together in a small bowl. Drizzle on the cooled or warm muffins. Enjoy!