Preheat oven to 375°F. Line 12 muffin cups with muffin liners and spray with cooking spray. Set aside.

In a large bowl, combine the pumpkin puree, sugars, vegetable oil, milk, eggs, and vanilla extract. Mix well.

Add the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.

Incorporate the dry ingredients into the wet, stirring until well combined

Scoop batter into prepared muffin tins, filing just over ⅔ of the way. Set aside.

To make the streusel, combine all streusel ingredients in a bowl (I like to use the same bowl I made the muffins into keep clean up easy peasy). Stir together until the mixture resembles wet sand. Sprinkle the streusel over the muffin batter, dividing it evenly among the 12 muffins.

Bake for 15-17 minutes at 375°F depending on the size of your muffins. Take the muffins out when a knife inserted into the center comes out mostly clean. Allow to cool slightly before serving!