In a bowl add all the ingredients for crumb topping and mix with fork or pastry blender until it form pea size lumps

.Do not over mix. Remove and store in refrigerator for 2 weeks or use it immediately.

Preheat oven to 375F line muffin tin with 8 liners.

Sift the flour, baking soda, salt, nutmeg, all spice, pumpkin spice, cinnamon, cloves into a large bowl and set aside.

In a bowl of stand mixer fitted with the whisk attachment, mix egg and sugar on low speed until it gets combined well. Scrape the bowl well to prevent settling of sugar.

Then gradually add oil in stream, after that add pumpkin puree and mix on medium speed for 20 seconds.

Then add sifted flour mix and water alternatively. And mix well, if it has dry bits of flour that is fine.

Remove the bowl from the stand mixer and mix well with rubber spatula,

Fill ⅔rd of prepared muffin mold with batter.

Then top with pepitas and then top with ½ tablespoon of crumb topping.

Bake for 15 minutes and then rotate the pan and bake for another 6 minutes or until the tooth pick comes out clean.

Enjoy with cup of your favorite coffee or tea.