• Preheat oven to 350°F. Grease or line 18 standard muffin cups.

To make the Muffins:

• In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Set aside.
  2 cup flour, 2 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon nutmeg, 1/2 teaspoon salt, 1/8 teaspoon cloves
• In a large bowl, mix together the milk, eggnog, pumpkin, maple syrup, egg, oil vinegar and butter pecan extract.
  3/4 cup milk, 1 cup pumpkin eggnog, 1 cup pumpkin puree, 3 tablespoon maple syrup, 1 egg, 2 tablespoon vegetable oil, 2 tablespoon vinegar, 1/2 teaspoon butter pecan extract
• Stir the dry ingredients into the wet ingredients, just until combined.
• Fold in the chopped pecans.
  1 cup pecans
• Divide the batter evenly between the prepared muffin cups. Bake for 18-20 minutes until the tops are golden and a toothpick inserted in the center of a muffin comes out with a few moist crumbs.
• Allow the muffins to cool for about 5 minutes in the pan, then remove to a wire rack to cool completely.

To make the Glaze (Optional):

• In a small bowl whisk together the cream cheese, maple syrup, cream and butter pecan extract until completely blended and smooth.
  1/2 ounce cream cheese, 1 tablespoon maple syrup, 1 tablespoon heavy cream, 1/2 teaspoon butter pecan extract
• Whisk in the powdered sugar 1 tbsp at a time until the glaze is smooth and forms thick ribbons off the end of the whisk. If the glaze is too thin add more powdered sugar, if it is too thick add more cream.
  4 - 5 tablespoon powdered sugar
• Drizzle the glaze over the top of the cooled muffins and sprinkle with the finely chopped pecans.
  2 tablespoon pecans