Preheat your oven to 375°F (190°C) and grease a muffin pan with butter or non-stick cooking spray.

In a large bowl, mix together the dry ingredients: flour, cinnamon, nutmeg, cloves, baking soda, and salt until well blended.

In a separate bowl, combine the wet ingredients: pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth.

Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined.

Fill each muffin cup about three-quarters full with the batter and bake for 18-20 minutes.

Let the muffins cool in the pan for about 10 minutes before transferring to a wire rack.

Mix the cinnamon sugar coating ingredients in a small bowl, then melt the butter.

Brush the cooled muffins with melted butter and roll them in the cinnamon sugar mixture.