Preheat the oven to 350°F or 180°C.
In a medium bowl, combine flour, baking powder,baking soda, brown sugar, cinnamon, cloves, nutmeg, and salt. Mix and set aside.
In a separate bowl, whisk together eggs, milk,pumpkin puree, vegetable oil and vanilla extract .
Add the pumpkin mixture to the flour mixture and mix until just combined. Do not over mix the batter since it might end up being tough and chewy. Any lumpys will disappear after baking.
Add dried fruit if you are using. When using dried fruit, toss the fruit in flour and shake the excess off before adding to the batter. This will prevent the fruit from sinking to the bottom of the muffins when done.
Use a large ice cream scoop or spoon and fill the muffin pans. The pans should be ¾ full to give the muffin a nice rounded top.
Bake the muffins for 18-20 minutes or until a toothpick is inserted into the center of the muffins and comes out clean and dry. Remove them immediately to the cooling rack to cool completely. Serve and enjoy