Preparation Steps

• Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
• In a medium bowl, combine all ingredients for the streusel topping. Use a fork or your fingers to cut in the butter until the mixture resembles coarse crumbs. Set aside.
• In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
• In a separate medium bowl, whisk together the granulated sugar, vegetable oil, eggs, pumpkin puree, and milk until well combined.
• Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
• Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
• Sprinkle the streusel topping generously over the batter in each muffin cup.
• Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
• Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.