Preheat oven to 350 degrees F. Spray 12 cup muffin tin with nonstick cooking spray.
In a medium bowl, whisk together flour, baking soda, pumpkin pie spice, cinnamon, ginger, nutmeg and cloves.
Mix pumpkin, maple syrup, egg, oil, vanilla, yogurt and milk together in a medium sized bowl.
Add wet ingredients to dry ingredients and mix until just combined. Top with pumpkin seeds if desired.
Use a cookie scoop to divide batter evenly into muffin tin and bake for 22 minutes. Drizzle almond butter on top of warm muffins and enjoy! Store in the fridge for up to a week or freeze for up to 3 months.