1. Preheat oven to 375F. Line a 6-count jumbo muffin tin or 12-count muffin tin with muffin liners. You can also make your own. To make your own, cut parchment paper into squares (4×4 inches for standard size, 5×5 inches for jumbo). Place square on top of muffin cavity. Use a glass or cup to press parchment paper into muffin cavity. This creates the shape in the parchment paper. These will most likely not stay pressed down in the muffin tin until you add the batter, which is perfectly fine.

2. In a large bowl, add melted butter, sugars, egg, pumpkin, yogurt and milk. Whisk to combine. Add in sifted flour, cinnamon, ginger, nutmeg, cloves, allspice, baking powder, baking soda and salt. Stir just until combined. Batter will be thick.

3. Make the cinnamon sugar crunch topping. In a medium sized bowl, stir together cinnamon and sugar.

4. Assemble and bake. Scoop half the batter into prepared tin. Sprinkle 1/3 of cinnamon sugar topping evenly over the muffins.

Scoop remaining muffin batter on top. Sprinkle remaining 2/3 of cinnamon sugar topping over muffins.

Use a toothpick to lightly swirl the cinnamon sugar into the batter. This creates crunchy cinnamon sugar edges.

Bake in preheated oven 18-23 minutes for jumbo, or 14-18 minutes for standard size, or until a toothpick inserted into the center comes out clean.

5. Serve and enjoy!