• Preheat the oven to 375°F. Line the muffin tin with tulip liners and set aside.

For the streusel

• Melt the butter and allow to cool for 10 minutes before beginning (must be lukewarm, not hot). I like to do this first, and then prep the rest of my ingredients while the butter cools.
  6 tbsp butter
• In a medium sized bowl, add flour, brown sugar, white sugar, cinnamon, and melted butter. Using a fork, mix this until small crumbs form. Then sprinkle 1 tbsp of extra flour on top and with your fork, gently mix until all the flour is well incorporated. Repeat 2 times until you no flour streaks remain. See photo for reference. Set aside while you make the muffin batter.
  1/4 cup white sugar, 1/4 cup dark brown sugar, 1/2 tsp cinnamon, 3/4 cups flour, 6 tbsp butter

For the muffins

• In a medium-sized bowl, add in flour, baking soda, baking powder, cinnamon, nutmeg, allspice, ginger, and salt. Mix together and set aside.
  2 1/2 cups all-purpose flour, 1 tsp baking soda, 2 tsp baking powder, 2 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp allspice, 1/4 tsp nutmeg, 1/4 tsp salt
• In a large bowl, whisk brown sugar, oil, eggs, pumpkin, and vanilla. Whisk together until well combined.
  1 1/2 cups dark brown sugar, 1 cup oil, 3 eggs, 1 3/4 cups pumpkin puree, 1 tbsp vanilla
• Pour the dry ingredients into the wet and using a spatula, gently fold to create a soft muffin batter.
• In the bowl with the cranberries, add 1 tbsp of flour and gently toss around until evenly coated. The light coating of flour will absorb any extra liquid it may have before adding it into the mixing bowl. Mix into the batter until just combined.
  1 1/2 cups fresh cranberries
• Evenly divide the batter between the liners, they should be almost or all the way full. Using a cookie scooper helps big time to minimize the mess. Sprinkle white sugar on top.
• Bake the muffins at 375°F for 25-30 minutes. The muffins are ready when a toothpick inserted comes out clean. Every oven differs, so keep an eye out after the 20 minute mark.
• These muffins stay fresh covered at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week!