Preheat oven to 350F. Line a muffin tin with paper liners, or spray well with cooking spray.
In an mixing bowl, stir together the butter and sugar. Whisk eggs and pumpkin in until smooth.
Sprinkle the spices and baking soda over top and stir in. Mix in flour until just combined, then fold in cranberries.
In a second small bowl, stir together the flour, brown sugar and cinnamon until even. Use your fingers, a fork, or a pastry cutter to mix in the butter until coarse crumbs form.
Spoon batter until cups are ¾ filled. Sprinkle with crumb topping and press lightly to adhere.
Bake in preheated oven for 25-30 minutes, or until tops are domed and an inserted toothpick comes out clean. Cool slightly on cooling rack.