Preheat your oven to 375°F (190°C) and prepare the muffin tin with liners or cooking spray.

In a large bowl, whisk together 2 cups flour, 1 tsp baking soda, 0.5 tsp salt, 1 tsp cinnamon, 0.5 tsp nutmeg, and 0.25 tsp cloves.

In another bowl, mix 1 cup pumpkin puree, 0.5 cup granulated sugar, 0.5 cup brown sugar, 0.33 cup vegetable oil, and 2 eggs until smooth.

Slowly combine wet ingredients into dry ingredients, mixing gently to avoid overmixing.

For streusel topping, mix 0.5 cup cold butter, 1 cup flour, and 0.5 cup brown sugar until crumbly; mix in 0.5 cup pecans if desired.

Fill muffin cups two-thirds full with batter and top with streusel.

Bake for 20-25 minutes until tops spring back lightly and are golden brown.

Cool muffins in the tin for 5 minutes, then transfer to a wire rack to cool for another 10 minutes.