My favorite muffin of all time!
12 large or 24 mini
 
2 cups AP flour
½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 tsp. ground cloves
1 tsp. nutmeg
1 tsp. ground cinnamon
6 oz., (1 ½ sticks, ¾ cup unsalted butter), softened 
1 ½ cups granulated sugar
2 large eggs
1 (15 oz.) can pumpkin puree
¼ cup chopped nuts, pecans or walnuts
 
Crunch Topping
5 Tbsp. AP flour
5 Tbsp. unsalted butter, melted
5 Tbsp. Turbinado or raw cane sugar
¾ cup chopped nuts, pecans or walnuts, 
¼ tsp. cinnamon
 
Preheat oven 350 degrees. Line with muffin liners or grease muffin pan.
Topping: Mix the flour, butter, sugar, chopped nuts and cinnamon in a small bowl. Set aside.
Muffins: In a medium bowl, whisk together the flour, salt, baking powder, baking soda, salt, cloves, nutmeg and cinnamon. 
In another mixing bowl beat the butter and sugar at low speed until well blended. Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes.
Add pumpkin and beat until combined. Add the flour mixture and mix on low speed until just combined. Mix in nuts.
Scoop batter to prepared muffin pan filling cups ¾ full. Divide the topping evenly over the batter.
Bake for 40 minutes for regular size muffins, or 30 minutes for mini muffins until a toothpick comes out clean.
Cool in pan for 10 minutes, then turn out on rack to cool completely.
 
These can be frozen in an airtight container up to 3 months.