Preheat the oven to 325 Degrees Farenheit. Adjust oven rack to center position.

In a large bowl, beat eggs and granulated sugar together on medium speed until light and fluffy. Stir in the oil, pumpkin and vanilla extract until combined.

In separate medium bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon, nutmeg, and cloves. Add to wet ingredients and mix on low speed until just blended.

Line a baking sheet with parchment paper or silicone liner. Using large cookie scoop (3 or 4 tablespoons), scoop 5 mounds onto the baking sheet, space about 2 1/2 inches. Bake for 8 minutes, rotate pan and bake an additional 8 minutes until a toothpick comes out clean.

Remove from oven and let cool for 5 minutes before transferring to wire racks to cool completely. Scoop 5 more mounds of dough onto the baking sheet and repeat.

When the muffin tops are completely cool, stir together powdered sugar and brown sugar. Sift or sprinkle evenly into the tops of each muffin. Store in an airtight container for up to 3-4 days. For best results, wait to sprinkle on the sugar topping right before serving.