Little Pumpkin Pecan Muffins

Preheat the oven to 350°F.
Spread the pecans on a cookie sheet and toast them in the oven for 7 to 10 minutes, until nicely browned. Flip the nuts with a metal spatula at the halfway point to ensure even toasting. Remove from the oven and allow to cool.
In a small saucepan over low heat, melt ½ cup of the butter (or melt in the microwave of about 30 seconds on high). Set aside to cool.
Onto a large piece of parchment paper, sift together the flour, baking soda, 1 tsp of the cinnamon, the ground ginger, nutmeg, ground cloves, and salt. Set aside.
In a large bowl, whisk together the melted butter, pumpkin, eggs and granulated sugar until well combined. Add the sifted dry ingredients and whisk until just combined.
In a small saucepan over low heat, melt the remaining 2 tbsp of butter (or in microwave). Combine the butter with the brown sugar and the remaining ½ tsp of cinnamon.
Use an ice cream scoop to divide the batter evenly between the paper liners. Make sure not to fill them more than two-thirds full. Then use a teaspoon to make a small well in the center of each muffin and fill it with ½ tsp of the butter and brown sugar mixture. Top each muffin with a toasted pecan.
Bake in the preheated oven for 15 to 20 minutes or until the tops spring back when lightly pressed with your finger.
Removed from the oven and allow the muffins to cool slightly in the pan, then transfer to a wire rack to cool completely.