Make the Cupcakes:

1. Preheat your oven to 350F.
2. Line a muffin tin with cupcake liners.
3. In a mixing bowl, whisk together the flour, cinnamon, ginger, nutmeg, allspice, baking soda, and baking powder, then set aside.
4. In a large mixing bowl, cream the butter and sugar until light and fluffy, about 3 minutes.
5. Add in the pumpkin, eggs, and vanilla, and mix together on medium speed until incorporated.
6. Turn the mixer to low, and add in the dry ingredients, mixing until combined evenly.
7. Fill each cupcake liner about 2/3 full with batter.
8. Bake the cupcakes for 15-20 minutes, until the centers are just set.
9. Remove the cupcakes from the oven and cool completely.

Make the Streusel:

1. In a stand mixer, combine the flour, sugar, salt, and cinnamon. Mix a few seconds until well combined.
2. Pour in the melted butter and mix until the mixture is a coarse crumble.
3. Sprinkle the mixture on a baking sheet lined with parchment paper or a silicone mat, and bake for 20 minutes. The streusel crumbs should turn golden. They will still feel soft, but will harden more as they cool.
4. Remove the streusel from the oven and let it cool completely.

Make the Frosting:

1. In mixer, beat together the cream cheese and butter until smooth.
2. Melt the white chocolate chips over a double boiler and add to the butter and cream cheese mixture.
3. Beat on medium speed until the mixture is smooth.
4. Turn the mixer to low, and add in the powdered sugar. Turn the speed up to medium and beat until smooth.
5. Let the frosting cool for 10 minutes before.

Assemble the Cupcakes:

1. Frost with a few tablespoons of white chocolate cream cheese frosting, then top with streusel. Drizzle with caramel, if desired.