Muffins:

• Preheat oven to 375ºF.
• Melt butter fully in microwave. Set aside to cool.
• In a medium mixing bowl, whisk together flour, baking powder, salt, nutmeg, cinnamon and cloves. Set aside.
• Add butter and both sugars to a large mixing bowl, and beat with an electric mixer until smooth.
• Add pure pumpkin and eggs to 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. Batter should be very smooth.
• Grease a LARGE-SIZE muffin pan, or line with large muffin liners. Using a large spoon, divide batter into greased large muffin pan, filling about ¾ full.
• Bake on 375ºF for 26 minutes, or until a toothpick inserted in center comes out clean.
• Place each muffin on a wire cooling rack to cool.
  
  Glaze:
  Place cream cheese into the bowl of an electric mixer, and beat until smooth.
  Add powdered sugar and mix well.
  Add in milk and vanilla and beat until smooth and creamy.
  Drizzle glaze generously over top of muffins in multiple directions, to give a criss-cross look.
  Store leftovers in refrigerator.