Step 1: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease with non-stick spray.
Step 2: In a medium bowl, prepare the streusel by mixing the flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Set aside.
Step 3: In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
Step 4: In another bowl, combine the melted butter, granulated sugar, and brown sugar. Whisk until smooth.
Step 5: Add the pumpkin puree, eggs, and milk to the wet ingredients, whisking until fully combined.
Step 6: Gently fold the dry ingredients into the wet ingredients using a spatula until just combined. Do not overmix.
Step 7: Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Step 8: Generously sprinkle the prepared streusel topping over each muffin.
Step 9: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Step 10: Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.