📖 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.
3. In a separate bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, oil, and vanilla extract. Beat it until smooth and well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix. A few lumps are perfectly okay. Overmixing leads to tough muffins, and nobody wants that!
5. Prepare the streusel topping: 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 flour mixture until it resembles coarse crumbs. Don't melt the butter! Cold butter is key for a crumbly streusel.
6. Fill each muffin liner about 2/3 full with the batter. 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; oven temperatures can vary.
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.
9. Enjoy! These muffins are best enjoyed warm or at room temperature. They also freeze well, so you can make a batch ahead of time.