Preheat your oven to 350°F (175°C) and add 6 liners to a jumbo muffin pan.

In a bowl, whisk together the dry ingredients - flour, baking powder, and spices (cinnamon, nutmeg, and cloves). 

Set this dry mixture aside.

Add the sugar, pumpkin, oil, and eggs to a medium bowl and stir with a whisk until well combined.

Pour the pumpkin mixture into the bowl with the flour mixture and gently stir just until combined. 

Divide the batter evenly among the muffin cups, filling each about 2/3 full.

For the delicious streusel, combine flour, sugar and cold unsalted butter. Mix until it forms a crumbly texture. Sprinkle the crumble topping over your muffin batter before baking.

Bake for approximately 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Allow the muffins to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.

For the icing, whisk together 1 cup powdered sugar and 2 tablespoons of milk until smooth. 

The icing drizzle is the finishing touch. Ensure it's at the right consistency—thick enough to stay on the muffins but thin enough to drizzle. Adjust the amount of milk or powdered sugar as needed.

Once the muffins have cooled, drizzle this icing over the top of the muffins for that perfect finishing touch.