PREHEAT oven to 375 F.
GREASE twelve 2 1/2-inch muffin cups; SET aside.
SIFT together the flour, baking powder, cinnamon, salt, ginger, nutmeg and cloves onto wax paper; SET aside.
BEAT together butter and sugar in a medium-size bowl until well blended.
ADD eggs, pumpkin, milk and honey; BEAT on high speed until light and fluffy, two to three minutes.
STIR in flour mixture just until combined; do not overbeat; STIR in almonds.
DIVIDE batter evenly, filling muffin cups.
BAKE for 25 to 30 minutes or until muffins are nicely browned and springy to the touch.
REMOVE to wire rack to cool for 10 to 15 minutes.
Serve warm or at room temperature.
Use remaining canned pumpkin to make Pumpkin Spice Cake (best way to use the whole can!)
Per Serving (excluding unknown items): 340 Calories; 14g Fat (37.4% calories from fat); 8g Protein; 47g Carbohydrate; 3g Dietary Fiber; 76mg Cholesterol; 365mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat; 1 Other Carbohydrates.