Prepare the Muffin Batter

1. Preheat Oven: Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
3. Combine Wet Ingredients: In a large mixing bowl, whisk the pumpkin puree, eggs, granulated sugar, brown sugar, vegetable oil, milk, and vanilla extract until smooth and well combined.
4. Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to ensure tender muffins.
5. Fold in Add-Ins: If using nuts, chocolate chips, or dried cranberries, gently fold them into the batter.

Optional Streusel Topping

1. Make the Streusel: In a small bowl, combine the flour, sugar, and cinnamon. Cut in the cold butter using a fork or your fingers until the mixture resembles coarse crumbs.
2. Top the Muffins: Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. Sprinkle the streusel topping evenly over the batter.

Bake the Muffins

1. Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
2. Cool: Remove the muffins from the oven and let them cool in the pan for 5 minutes. Transfer them to a wire rack to cool completely.