Make tulip parchment paper liners. Please watch the video on how to make the liners.
In a large bowl, mix pumpkin puree, eggs, oil, water, and sugar until well blended.
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
Stir the dry ingredients into the pumpkin mixture until just blended.
Pour equal amounts of the dough in each muffin liner. I filled the liners to ¾ full and the batter almost reached the top of the tin.
Top each muffin with crumble. Note that you will have lots of crumble left. Don't panic since you will use this for a second topping while the muffins are baking.
Bake muffins for 25 minutes. Check muffins at this point. You'll notice that the dough has spread and there are bare spots. Place more crumble on each muffin so that each muffin is full of the topping.
Bake muffins another 25 minutes.
Remove from oven and allow muffins to cool on a baking rack. After 5 minutes remove the muffins with liners onto the rack.