Preheat your oven to 400 degrees, and line your muffin tins with paper liners. In a small bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, allspice, and cloves. Set aside.

In a medium bowl, whisk together the sugar, brown sugar, and oil until combined. Add in the egg, pumpkin puree, and vanilla, and stir until combined. Slowly add in the flour mixture, and stir until the batter is smooth and completely incorporated.

Fill each muffin cup about 3/4 full with the batter. You should get 6 muffins, and you want the cups to be fairly full.

Top your muffins with coarse sugar, a simple crumble, or leave them plain and ice them with a cinnamon water icing.

Bake for 20-22 minutes, or until golden brown on top and a toothpick comes out mostly clean. Cool and serve!