• Preheat oven to 375 degrees. Butter muffin tin; set aside.

For the streusel

• In a medium size bowl, mix together the sugars, flour, cinnamon, and nutmeg.
• Cut in the softened butter until mixture is crumbly. Set aside.

For the muffins

• In a large bowl, mix together the flour, cloves, cinnamon, baking soda, and salt. Set aside.
• In a medium bowl, lightly beat the eggs with a whisk or fork. Add the sugar, pumpkin, applesauce, oil, and vanilla. Mix well.
• Add wet ingredients to the dry ingredients and stir lightly just until the ingredients are combined. Over-mixing causes gluten to form from the flour and will make a tough, chewy muffin.
• Gently fold in the chopped cranberries and pecans.
• Spoon the batter into the muffin cups. This batter will make 12 beautiful muffins. The muffin cups will be full. Do not smooth out the batter - a peaked muffin looks great.
• Sprinkle the streusel topping over the top of each muffin.
• Bake on the middle rack in the oven for 20-25 minutes.These muffins take about 23 minutes in my oven. Your oven may cook differently, so test the muffins for doneness with a wooden toothpick inserted into the center of one of the muffins. The toothpick should come out clean - no raw batter clinging to it.
• Let the pan of muffins cool for 5 minutes, then carefully remove the muffins and place them on a rack to until cool. Store, loosely covered, at room temperature for up to 3 days.