Pumpkin streusel muffins

• 1¾ cups (210g) all-purpose flour 
• 1 teaspoon baking soda 
• 1 teaspoon sea salt 
• ½ teaspoon ground nutmeg 
• ½ teaspoon ground allspice 
• ½ teaspoon pumpkin pie spice 
• ½ teaspoon ground cinnamon
•  ¼ teaspoon ground cloves 
• 2 large eggs, beaten 
• 1½ cups (300g) granulated sugar 
• ½ cup (100g) grapeseed oil
• 1 cup (270g) pumpkin purée (or canned pumpkin)
• ½ cup (111g) water 
• ¼ cup (55g) pepitas, for garnish 
• ½ cup + 1 tablespoon Crisp Topping 

Preparation:

Preheat oven to 375°. Line a 6-cup muffin tin with muffin liners. Sift flour, baking soda, salt, nutmeg, allspice, pumpkin pie spice, cinnamon, and cloves into a large bowl and set aside. In the bowl of a stand mixer fitted with the whisk attachment, mix eggs and sugar on low speed until combined, about 3 minutes. Scrape bowl well to prevent sugar from settling to bottom. Drizzle in oil and whisk on medium speed until combined, about 30 seconds. Add pumpkin purée and mix on medium speed for 20 seconds. Add sifted dry ingredients and water alternately in 5 additions, starting and ending with dry ingredients. Mix on low speed for 5 to 10 seconds after each addition, until just incorporated. Do not over- mix. Some dry bits are okay. Remove bowl from stand mixer. Scrape bowl well and fold in any dry bits using a rubber spatula. Fill each muffin mold ⅔ full. Top each muffin with a sprinkle of pepitas and 1½ tablespoons crisp topping. Bake 15 minutes, rotate muffin tin, and continue baking until a toothpick comes out clean, about 12 more minutes.