How to Make It
Preheat oven to 325°F. Line a 12-cup muffin pan with paper liners. Set aside.
In a bowl, whisk together flour, cinnamon, salt, baking powder, ginger, baking soda, nutmeg, and cloves until well combined.
In a large mixing bowl, whisk together eggs and sugar until mixture is lightened in color, about 2 minutes. Whisk in pumpkin until combined. Stream in melted coconut oil and continue whisking until mixture is homogenous. Add half of the dry ingredients to the pumpkin mixture and whisk until just combined. Add remaining dry ingredients and stir until no pockets of dry ingredients remain. Divide batter evenly between muffin cups, filling each just over three-quarters full.
Make Topping: In a small bowl, stir together flour, brown sugar, and cinnamon. Add butter and cut in with your fingers until mixture is evenly clumpy. Sprinkle surface of each muffin evenly with 1 tablespoon of the Topping mixture.
Bake, rotating pan halfway through baking, until a toothpick inserted in the center of a muffin in the middle of the pan comes out clean, 25 to 28 minutes.
Vegetable oil can be used instead of coconut oil if necessary.