Preheat oven to 375 degrees F. Line a 12-cup muffin tin with paper cupcake liners, and set aside.
In a large bowl, combine flour, sugar baking powder, cinnamon, nutmeg, and cloves. Stir together and set aside.
In a large bowl, using a hand mixer, or a stand mixer, beat eggs, eggnog, butter, and vanilla together.
Add dry ingredients to butter mixture slowly, and mix well.
In a small bowl, combine all topping ingredients, tossing with a fork or a pastry cutter to combine completely.
Spoon batter into muffin cups filling 2/3 full; sprinkle topping evenly over batter.
Bake 18 minutes or until golden and toothpick inserted in the center of one comes out clean. Cool slightly, and serve while still warm.