Instructions

1. In medium bowl whisk together 2 1/4 cups flour, 1 tablespoon cinnamon, nutmeg, ginger, allspice, cloves, salt, baking soda and baking powder.
2. In larger bowl stir together safflower oil, 1/2 cup sugar, 1/2 cup brown sugar, eggs, buttermilk and pumpkin. Add dry ingredients to wet ingredients in three parts stirring until just incorporated. Divide into the well greased muffin pans filling a little short of the top.
3. In small bowl combine 1 cup flour, 1/4 cup sugar, 1/4 cup brown sugar and 1 teaspoon cinnamon. While stirring slowly add butter. Continue stirring until crumbly. Add 1 heaping tablespoon to each muffin and gently press down to make sure the crumb mixture adheres.
4. Bake at 350 degrees for 20-22 minutes. Cool for 10 minutes before removing from pan. Allow to fully cool.
5. In small bowl using mixer blend cream cheese, powdered sugar, and vanilla. Add milk one tablespoon at a time until desired drizzling consistency. Drizzle over cooled muffins.
6. Leftovers should be stored in the refrigerator.