Pumpkin Cranberry Crumb Muffins

This is my original recipe inspired by a recipe for quick bread.

2 eggs
1 c. pumpkin puree (probably a little more - I used all that I had left from the pumpkin pancakes)
1/2 c. oil
1 c. sugar
2 1/4 c. flour
1 1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. cloves
1/4-1/2 tsp. nutmeg (I fresh grate it)
1 tsp. baking soda
1/2 tsp. salt
2 c. fresh cranberries (rough chop 1/2 of them) - could probably use frozen

Combine eggs, pumpkin, and oil. Set aside. In a large mixing bowl, combine sugar, flour, spices, soda, and salt. Add cranberries and toss to coat. Add wet ingredients and stir until combined - don't overmix.

In a small bowl mix together:
1/4 c. brown sugar
1/4 c. flour
1/4 c. quick oats
3 Tb. melted butter

Spoon muffin batter in lined muffin tin and sprinkle about 1 tsp. of topping on each muffin. Bake at 400 degrees for 20-22 min. Makes 20-24 muffins.