1(15-ounce) can pumpkin puree(not pumpkin pie filling)
For the Streusel Topping
¼cupbrown sugar(light or dark)
¼cup(½ stick) chilled unsalted butter, cut into small pieces
Preheat the oven to 350°F. Butter 12 muffin tins, or line them with paper liners and spray with nonstick spray.
In a medium sized bowl, whisk together the flour, baking soda, cinnamon, cloves and salt. In a large bowl, stir together the granulated sugar, brown sugar, eggs, vegetable oil, sour cream, and pumpkin puree. Add the dry ingredients to the wet ingredients and stir or whisk just until combined. Scoop into the prepared muffin tins, filling them about ¾ full.
In the same small bowl you used to mix the dry ingredients, make the Streusel Topping. Combine the flour, brown sugar, cinnamon and salt. Add the chilled butter and use your fingers to rub the butter into the other ingredients until a crumbly texture is created. Sprinkle the streusel evenly over the batter in the pan.
Bake for about 25 minutes, until a wooden skewer or a toothpick inserted into the bread comes out clean. Cool the muffins in the pan on a wire rack.