Heat the oven to 350F. Grease and flour a 12-cup bundt pan.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves. Set aside
In the bowl of a stand mixer fitted with the paddle attachment, on medium speed, beat together the butter, brown sugar and granulated sugar until light and fluffy.
Add the eggs one at a time beating well after each addition, stopping to scrape the bowl after each addition.
Add in the pumpkin purée and the vanilla extract.
Beat in the flour mixture alternately with the sour cream, beginning and ending with the flour mixture, stopping to scrape the bowl halfway through.
Remove the bowl from the mixer, and give the batter one final stir to make sure all the ingredients are well incorporated.
Spoon the batter into the pan and spread the batter out evenly.
Bake for 50-60 minutes until a skewer comes out with a few dry crumbs.
Cool the cake in the pan for 10 minutes. Invert the cake onto a cooling rack to cool completely.
In a medium saucepan combine the butter and maple syrup. Whisk until melted.
Whisk in the sifted confectioners sugar, followed by the vanilla extract and maple extract, if using. Whisk until smooth and thickened slightly.
Drizzle the cake with the glaze. Sprinkle the cake with the pecans while the glaze is still wet.