Put oven rack in middle position. Preheat oven to 350F. Put liners in muffin cups or spray with non-stick cooking spray.
2
Whisk together flour and baking powder in a small bowl.
3
Whisk together pumpkin, oil, eggs, pumpkin-pie spice, cloves, nutmeg, 1 cup sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined.
4
Stir together cinnamon and remaining 1 tablespoon sugar in another small bowl.
5
Divide batter among muffin cups (each should be about 3/4 full), then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and a wooden pick or skewer inserted into center of a muffin comes out clean, 25 to 30 minutes for regular muffins, 15-17 minutes for mini-muffins.
6
Cool in pan on a rack 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature.
