Preheat oven to 375º F /190º C. Grease or add cupcake liners to jumbo muffin trays and set aside.

Melt butter in microwave. Set aside to cool.

In a medium mixing bowl, whisk the flour, baking powder, salt, nutmeg, cinnamon and cloves together. Set aside.

Add butter and both sugars to a large mixing bowl, and beat with an electric mixer until smooth.

Add pumpkin puree and eggs to the mixing bowl. Beat until well combined.

Scrape sides of bowl with a rubber spatula and mix again to ensure all ingredients are well combined.

With mixer set on low, add in flour/spice mixture. Beat until well combined. The batter should be very smooth.

Using a large spoon, divide batter into the large greased muffin pan, filling about ¾ full.

Bake for 26 minutes, or until a toothpick inserted in center comes out clean.

Place the muffins on a wire cooling rack to cool.

Place the softened cream cheese into and electric mixer bowl and beat until smooth.

Add the powdered sugar and mix well.

Add in milk and vanilla and beat until smooth and creamy.

Drizzle the glaze generously over top of muffins in multiple directions, to give a criss-cross look.