Preheat the oven to 350°F. Line a 12 cup muffin pan with paper liners or lightly grease the cups.

Brown the butter: In a small saucepan over medium low heat, melt the butter, swirling often. Cook until the butter turns a deep golden brown and gives off a nutty aroma, then pour it into a bowl and let cool to room temperature.

In a medium bowl, whisk together the flour, cinnamon, ginger, nutmeg, cloves, baking soda, and salt until well blended.

In a large bowl, whisk the pumpkin puree, granulated sugar, cooled browned butter, eggs, and vanilla extract until smooth and glossy.

Add the dry ingredients to the pumpkin mixture in two or three additions, stirring just until the flour disappears and the batter is evenly moistened.

Scoop the batter into the prepared muffin cups, filling each about three quarters full.

Make the streusel: In a small bowl, combine the flour, brown sugar, and cinnamon. Cut in the cold butter with your fingertips until the mixture looks like coarse crumbs, then stir in the chopped pecans. Sprinkle the streusel generously over the unbaked muffins.

Bake for 20 minutes, or until a toothpick inserted into the center comes out with just a few crumbs. Let the muffins cool completely in the pan on a wire rack.

While the muffins cool, make the glaze: Brown the butter again as in step 2. In a medium bowl, whisk the browned butter with the powdered sugar, vanilla, and 3 tablespoons of milk. If the glaze is too thick, whisk in another tablespoon of milk until it reaches a drizzling consistency.

Drizzle the glaze generously over the cooled muffins.

Store extra glaze in the fridge for up to a week and use it on pancakes, toast, or ice cream.