These pumpkin spice muffins come together quickly with simple pantry ingredients. The key to their tender texture is avoiding overmixing the batter once the dry ingredients are added. For the best flavor, make sure your spices are fresh - their potency diminishes over time.

1. Step 1: Preheating ensures even baking and proper rise.

   Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or spray with non-stick cooking spray.

2. Step 2: Whisking dry ingredients separately ensures even distribution of leavening agents and spices.

   In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until well combined.

3. Step 3: Room temperature eggs incorporate more easily into the batter.

   In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.

4. Step 4: Overmixing develops gluten, resulting in tough muffins.

   Gradually add the dry ingredients to the wet ingredients, folding gently with a rubber spatula just until combined. Be careful not to overmix.

5. Step 5: Cold butter creates the perfect crumbly texture for streusel.

   For the streusel topping, combine the flour, brown sugar, cold butter cubes, and cinnamon in a small bowl. Use your fingers or a fork to work the mixture until it resembles coarse crumbs.

6. Step 6: An ice cream scoop works perfectly for portioning batter evenly.

   Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.

7. Step 7: Press the streusel lightly into the batter so it adheres during baking.

   Sprinkle the streusel topping evenly over each muffin.

8. Step 8: Rotate the pan halfway through baking for even browning.

   Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.

9. Step 9: Cooling in the pan for a few minutes helps muffins set up before removing.

   Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

10. Step 10: To refresh day-old muffins, warm them in the microwave for 10-15 seconds.

    Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

For variations, try adding 1/2 cup of chopped walnuts, pecans, or chocolate chips to the batter. You can also substitute whole wheat flour for half of the all-purpose flour for a heartier texture. For a special occasion, drizzle cooled muffins with a simple glaze made from powdered sugar and a splash of milk.