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Preheat oven to 375 degrees F.
Grease a non-stick muffin pan with nonstick spray. Set aside.
In a medium bowl, whisk together the flour, cinnamon, nutmeg, cloves, baking soda, and salt until well combined. Set aside.
In a large bowl, whisk together the pumpkin puree, white sugar, and brown sugar. Beat in the eggs, vegetable oil, and vanilla extract. Stop to scrape the sides and bottom of the bowl a few times.
Slowly whisk in the flour mixture, until there are no lumps and the batter is just fully combined and smooth.
Fill in the muffin tins ¾ full with the batter mixture.
Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Cool the muffins in the pan on a wire rack for 10 minutes and then pop them out of muffin tins and arrange them on a wire rack.
Combine the sugar, cinnamon and nutmeg in a shallow bowl and whisk.
Then, working take one muffin, brush it all over with melted butter and quickly toss in the cinnamon-sugar mixture until fully coated.
Serve and enjoy.