Preheat oven to 350 degrees F/175 degrees C and prepare muffin tins for 18 muffins.
Mix together flour, baking powder, baking soda, salt, 2 teaspoons cinnamon, nutmeg, and cloves.
In a separate bowl, mix eggs, pumpkin, vegetable oil, sugar, and almond extract. Add the flour mixture to the pumpkin mixture and mix until just moistened.
Put the raisins in a microwave safe container, cover with water, and microwave on high for one minute. Rinse the raisins with cool water until the water runs clear. Drain well and add the raisins to the batter.
Pour the batter into the prepared muffin tins. It will be somewhat thick; an ice cream scoop is just about the right size for a standard muffin.
Combine the butter, brown sugar, 1 tsp cinnamon and oats with a fork until the mixture is crumbly. Divide over the muffin batter.
Bake for 25 to 30 minutes or until a toothpick comes out clean. Remove the muffins from the oven, and let cool slightly. Remove the muffins to a cooling rack and let cool completely.