Preheat oven to 400°. In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves, set aside.
In another mixing bowl, whip butter, vegetable oil, brown sugar and granulated sugar on medium-high speed until pale and fluffy, about 3 - 4 minutes.
Mix in eggs one at a time blending just until combined.
Add in vanilla, pumpkin puree and sour cream.
Add flour mixture in thirds, mixing until combined after each addition.
Divide batter among 12 paper lined muffin cups, filling each cup over full and bake in preheated oven 17 - 20 minutes until toothpick inserted into center comes out clean. Allow to rest several minutes in muffin tin then transfer to a wire rack to cool 10 - 15 minutes.
ICING
In a small mixing bowl, whisk together powdered sugar, milk and vanilla until blended.
Dip and swirl tops of nearly cool muffins into glaze and allow excess to run off, then return upright onto wire rack placed over a baking sheet to catch excess icing allowing icing to set at room temperature.
Enjoy!