For the topping, cream the first 3 ingredients listed (butter, all purpose flour, and light brown sugar) all together. Then stir in the pecans.
Bake 375 degrees for 18-22 minutes. Do not over bake. Use toothpick to test for doneness.
Combine the flour, baking powder, baking soda, cinnamon, ginger, salt, and cloves in large bowl. Stir until blended. Add the brown sugar and mix again.
In another bowl whisk pumpkin, molasses, egg, and vanilla until smooth. Add to the dry ingredients all at once. DO NOT OVERMIX.
Divide the batter into cups and put 1 T. of the praline topping on each muffin.