A flavorful pumpkin muffin with all the fall spices topped with a sweet, crunchy streusel.
Preheat oven to 350° Farhenheit.
Put the pumpkin pie filling, sugar, water, and oil into a mixer bowl. Mix on low until combined.
Add eggs one at a time, mixing to combine.
In a separate bowl, whisk together the flour, baking soda, cinnamon, salt, baking powder, nutmeg, and ground cloves.
While the mixer is on low, slowly add the dry ingredients. Mix until combined.
In a small bowl, add the flour, sugars, cinnamon, cloves, and salt. Whisk to combine.
Add the cut-up butter. Use a pastry cutter or a fork to break up the cubes of butter and disperse within the sugar mixture.
When it resembles wet sand with small clumps it's ready.
Spray muffin pans or place liners within. Scoop pumpkin muffin batter, filling to about 2/3 full.
Sprinkle about 1 tbsp of the streusel topping on top of each muffin.
Bake for 25-30 minutes, until a toothpick inserted into the center of a muffin, comes out clean.
Let cool in muffin tins for 5-10 minutes before moving to a cooling rack.
Serve warm or at room temperature.