Preheat your oven to 375°F (190°C) and prepare a muffin tin with liners or grease it.

Whisk together the dry ingredients: flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and cloves in a large mixing bowl.

In another bowl, combine the wet ingredients: vegetable oil (or melted butter), granulated sugar, brown sugar, pumpkin puree, eggs, and vanilla extract until smooth.

Gently pour the wet mixture into the dry ingredients and fold them together until just combined. Avoid overmixing.

For the crumble topping, mix together the cold butter, brown sugar, and flour until it resembles coarse crumbs.

Spoon the batter into the muffin tin, filling each cup about three-quarters full. Sprinkle the crumble topping over each muffin.

Bake in the preheated oven for approximately 20 minutes, checking for doneness with a toothpick.

Allow the muffins to cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.