Preheat oven to 425 degrees F. Lightly coat a muffin tin with baking spray or line with paper cups. (This recipe usually yields 15 regular-sized muffins for me, so I just bake 12 and then another 3 in the same pan.)
In a large bowl, combine the pumpkin, oil, eggs, and sugar. Whisk until smooth.
Sprinkle the baking powder, baking soda, salt, nutmeg, ginger, and cloves over the liquid ingredients. Whisk again until evenly combined.
Add the flour and fold in with a spatula or wooden spoon, mixing just until combined. Divide batter evenly among the prepared muffin wells.
In a small bowl, combine the topping ingredients and stir with a fork. Sprinkle the mixture evenly on top of the muffins.
Bake at 425 degrees for 5 minutes, then, without opening the oven door, reduce the temperature to 350 degrees and bake for another 12-15 minutes. When done, the muffins will have a copper-like crust on top, and a toothpick inserted into the centers will come out with moist crumbs, but no large streaks of batter.
Let cool for 10-15 minutes in the pan, then remove to a wire rack to cool completely.
Flour: Feel free to substitute up to 1/2 of the flour with white whole wheat flour.