Preheat oven to 400 F.
In a medium sized mixing bowl, whisk together the dry ingredients. Set aside.
2 cups all-purpose flour, ½ cup granulated sugar, ½ cup brown sugar, 2 ½ teaspoon baking powder, 1 teaspoon salt, 1 tablespoon cinnamon, ½ teaspoon allspice, ½ teaspoon ground cloves, ½ teaspoon ground nutmeg
In a large mixing bowl, whisk together the wet ingredients.
2 eggs, ¾ cup milk, 1 cup pumpkin puree, ¼ cup vegetable oil, 1 teaspoon pure vanilla extract
Gradually add the dry ingredients to the wet ingredients 1/2 cup at a time. Stirring to combine. Do not overmix.
Line a muffin tin with paper liners and evenly distribute the batter into each muffin mold, 3/4 full.
Sprinkle each muffin with 1 tablespoon of streusel topping, covering the top.
Bake for 15-17 minutes, or until the muffins gently spring back with the touch of a finger, like a damp sponge. Remove and allow to cool completely before frosting.