Preheat oven to 400 degrees. In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves for 30 seconds, set aside. In a separate mixing bowl, blend together pumpkin puree and Greek yogurt, set aside.
In another mixing bowl, using an electric hand mixer, whip butter, 1 Tbsp vegetable oil, brown sugar and granulated sugar on medium-high speed until pale and fluffy, about 3 - 4 minutes. Blend in remaining 3 Tbsp vegetable oil.
Mix in eggs on at a time blending just until combined after each addition and adding in vanilla with second egg.
Using a rubber or silicone spatula and working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture alternating with half of the pumpkin mixture and fold (scraping along outsides and bottom of bowl) just until combined after each addition.
Divide batter among 12 paper lined muffin cups, filling each cup full and bake in preheated oven 17 - 20 minutes until toothpick inserted into center comes out clean or with a few moist crumbs. Allow to rest several minutes in muffin tin then transfer to a wire rack to cool 10 - 15 minutes.
In a small mixing bowl, whisk together powdered sugar, milk and vanilla and blend well. Dip and swirl tops of nearly cool muffins into glaze and allow excess to run off, then return upright onto wire rack and allow glaze to set at room temperature.
Store in an airtight container (these are best served the day they are prepared).