Preheat the oven to 350 degrees.
Line a 12 cup muffin tin with paper liners.
Whisk the dry ingredients together in a large bowl: flour, baking soda, baking powder, cinnamon, ginger, cloves, and all spice.
In a separate bowl, stir together the sour cream, sugar, brown sugar, and pumpkin.* Mix until well combined.
Add the eggs to the wet ingredients one at a time, stirring between each egg.
Add the milk to the wet ingredients.
Add the wet ingredients to the dry ingredients. Make sure that everything gets combined, but don't over mix.
Spoon the batter into the muffin tins, filling them about 2/3 full. I used a cookie scoop, but you can use a big spoon.
Make the streusel.
Melt the butter. I do this in the microwave.
While the butter is melting, whisk together the flour, brown sugar, and cinnamon in a bowl.
Toss the melted butter into the dry ingredients. DO NOT STIR the butter into the dry ingredients or you will not make crumbs. I pour it in, toss it with a fork until combined, and then mix it/make crumbs with my hands.
Top the muffin batter with the streusel crumbs, pressing down lightly so they stick.
Bake at 350 degrees for about 24 minutes. They are done when you test them with a toothpick and there are only a few crumbs.
