Preheat oven to 400° F. Prepare a muffin tin with paper liners and set aside.
Make the streusel by whisking together the flour, brown sugar, sugar and melted butter. Then set aside.
In a large bowl, whisk together the flour, baking soda, baking powder, salt and spices. Set aside.
In a medium bowl, whisk brown sugar, granulated sugar and melted butter together until butter is absorbed. Add eggs and vigorously whisk until combined. Stir in pumpkin puree.
Pour wet ingredients into the large bowl of dry ingredients and mix until no flour pockets remain (avoid over-mixing). Divide batter among prepared muffin cups. Generously sprinkle streusel over muffins (use all the streusel).
Bake at 400° F for 18 to 20 minutes or until a toothpick inserted in the center comes out with little to no crumbs.
Pumpkin pie spice substitute: 2 1/2 teaspoons pumpkin pie spice may be used instead of cinnamon, ginger, nutmeg and cloves in the muffin batter.Store pumpkin muffins in an airtight container at room temperature for up to 3 days.How to freeze pumpkin muffins: Once the muffins have cooled completely, store them in an airtight container in the freezer for up to 1 week. Defrost in the refrigerator before bringing to room temperature and serving.