1. In a small mixing bowl, whisk together ¼ cup flour, 3 tbsp. brown sugar, ¼ tsp. cinnamon and pepitas. Using your fingertips, rub butter into dry ingredients until crumbly; set crumb mixture aside in the refrigerator.
2. Preheat oven to 375°.
3. In a large mixing bowl, whisk together remaining flour, remaining brown sugar, remaining cinnamon, baking soda, spices and salt; set aside.
4. In a medium mixing bowl, whisk eggs with pumpkin purée, white sugar, oil and milk.
5. Using a silicone spatula, gently fold wet ingredients into dry ingredients just until moistened (lumps may remain).
6. Line a jumbo muffin pan with 6 paper baking cups; fill with batter about ¼ full.
7. Add a robust teaspoonful of cranberry sauce to each cup; fill muffin cups about ¾ full of batter.
8. Top each cup evenly with remaining cranberry sauce. Using a chopstick or wooden skewer, swirl sauce into batter in an "S" pattern (do not overmix). Let batter rest at room temperature for about 15 min.; sprinkle evenly with crumb mixture. 
9. Bake in preheated oven until a toothpick inserted in the center of a muffin comes out clean with just a few moist crumbs attached (28-31 min.).
10. Remove from oven; cool muffins in pan for 5 min.
11. Transfer muffins to a wire rack to cool completely.

Note:

• You can use this recipe to make 12 standard-size muffins instead of jumbos; they will take about 7-8 min. less to bake.