Dry Ingredients - In a medium bowl, whisk together the flour, salt, baking powder, baking soda, cloves, cinnamon and nutmeg. Set aside.
Wet Ingredients - In the bowl of an electric mixer, beat the butter and sugars at low speed until just blended. Add the eggs one at a time, beating well after each addition; continue beating until very light and fluffy, a few minutes. Add the pumpkin and beat until combined, scraping down the sides of the bowl as necessary. Add the flour mixture in 2 additions and gently fold with a spatula. Then continue to mix on low speed until just combined.
Using an ice cream scoop or transfer the batter to the prepared muffin pan, filling each cup completely full. Using your fingers, divide the topping evenly over the batter. Bake for 35 to 40 minutes, or until a cake tester or toothpick comes out clean. Let the muffins cool in the pan for 10 minutes, then turn out onto the baking rack to cool completely.