Preparation

• Preheat your oven to 375°F (190°C).
• Line a 12-cup muffin tin with paper liners or grease the tin generously with non-stick spray.
• In a large bowl, whisk together the dry ingredients including flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
• In a separate medium bowl, whisk together the wet ingredients: pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
• Pour the wet ingredients into the bowl with the dry ingredients and gently stir until just combined.
• In a small bowl, combine the streusel topping ingredients, mixing with fingers or a pastry blender until it resembles coarse crumbs.
• Divide the muffin batter evenly among the 12 prepared muffin cups, filling about 2/3 full.
• Generously sprinkle the streusel topping over each muffin.
• Bake for 18-22 minutes or until a skewer inserted in the center comes out clean.
• Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.