Preheat the oven to 350°.
Make the streusel topping by combining the brown sugar, all purpose flour, pumpkin pie spice, and melted butter. Mix well until crumbly and set to the side.
Using an electric stand mixer, beat butter and cream cheese at medium speed until creamy. Gradually add brown and granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
Stir together flour, pumpkin pie spice, baking powder, baking soda, and salt; gradually add to butter mixture, beating at low speed. Stir in pumpkin, raisins, and vanilla extract.
Spoon batter into 2 lightly greased (12-cup) muffin pans, filling two-thirds full. Sprinkle with streusel topping.
Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 5 minutes; remove from pans to wire racks, and cool 20 minutes.