📖 Instructions

1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well. This prevents sticking and makes cleanup a breeze!
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Make sure everything is evenly distributed for the best flavor.
3. In a separate bowl, combine the pumpkin puree, sugar, oil, eggs, and vanilla extract. Whisk until smooth. This ensures all the wet ingredients are properly incorporated.
4. Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix, as this can result in tough muffins. A few streaks of flour are okay.
5. Now, let’s make the streusel! In a small bowl, combine the flour, brown sugar, and cold butter. Use a pastry blender or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. The colder the butter, the better the streusel!
6. Spoon the muffin batter into the prepared muffin tin, filling each cup about 2/3 full. Sprinkle the streusel topping evenly over each muffin. Don't be shy with the streusel – it's the best part!
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them, as oven temperatures can vary. The muffins should be golden brown and spring back lightly when touched.
8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. This prevents them from getting soggy. Enjoy warm or at room temperature!
9. If you want to make a glaze, whisk together powdered sugar with a little milk or lemon juice until you reach your desired consistency. Drizzle over cooled muffins.