Preheat the oven to 375 degrees Fahrenheit.
Fill a muffin tin with 18 muffin liners or liberally spray your muffin tin (for no liners).
In a bowl, mix together the canned pumpkin, eggs, vegetable oil, applesauce and sugar with a fork or spoon. Add the cinnamon, ginger, nutmeg and cloves and stir together.
To the center of the bowl, add the baking soda, baking powder and salt. Stir to combine.
Add the flour and mix together until the flour is just incorporated, doing your best not to over-mix.
Using a ¼ cup measuring cup, scoop batter into each muffin tin.
Bake for 18-20 minutes until the muffins are baked through. Allow to cool for 5-10 minutes until ready to handle.
Melt ⅓ cup of butter. In a separate bowl mix together the sugar, cinnamon, ginger, nutmeg and cloves (add more or less of the pumpkin spice flavor you like).
Dunk the top of each muffin in the melted butter. Then dunk and twist in the pumpkin spice mixture until completely covered. Repeat with the remaining muffins. Enjoy!