MUFFIN INGREDIENTS
1 and 2/3 cups all-purpose flour
1 teaspoon baking soda
1 and 1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg or freshly grated nutmeg
1/2 teaspoon salt
2 large eggs
3/4 cup granulated sugar
1/2 cup light or dark brown sugar
1/2 cup vegetable or canola oil
1 and 1/4 cups pumpkin puree (canned or fresh)
1/4 cup milk

STREUSEL TOPPING INGREDIENTS
1/2 cup brown sugar, lightly packed
1/2 cup granulated sugar
1/2 cup all-purpose flour
1 1/2 tsp cinnamon
1/8 tsp salt
1/4 cup unsalted butter, cold and cut into small pieces

Preheat oven to 375°. Grease a muffin pan or line with muffin liners.

Muffins: In a large bowl whisk together flour, baking soda, cinnamon, ginger, nutmeg, and salt.

In a medium bowl, whisk together eggs, granulated sugar and brown sugar until combined. Add oil and whisk until combined. Add pumpkin and milk and whisk until combined. Pour the pumpkin mixture into the flour mixture and mix gently just until combined.
Divide batter among muffin cups and top with streusel topping.

Streusel topping:
Stir together all dry ingredients. Use a fork or pastry cutter to cut into the mixture until it has the texture of coarse meal. Sprinkle on top of muffins.

Bake for 16-22 minutes until a toothpick inserted into the center of the muffin comes out clean. Allow to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely. Store in the fridge in an airtight container. Bring them to room temperature before serving. The muffins can also be frozen for up to 2 months.