Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.

Whisk together flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt in a large bowl.

In a separate bowl, whisk together pumpkin puree, sugar, oil, eggs, and vanilla extract.

Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix.

In a medium bowl, combine flour, brown sugar, oats, and cinnamon for the crumble topping. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.

Fill each muffin cup about ¾ full with batter. Sprinkle crumble topping evenly over the batter.

Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Let muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.