Preheat the oven to 350°. Spray your muffin tin with nonstick spray or line the muffin tin with paper liners and spray the liners with nonstick spray. Set aside.
In a medium bowl, combine the flour, salt, baking powder, cinnamon, allspice, nutmeg, ginger, mace and cloves. Whisk to combine and set aside.
In a large bowl combine the pumpkin puree, egg, oil, sugar, milk and maple flavoring. Whisk until smooth.
Add the dry ingredients to the wet ingredients and stir until smooth. Scoop muffin batter into the prepared muffin tin and bake for 15 minutes, or until a cake tester comes out clean.
Transfer the muffins to a wire rack to cool completely before glazing.
FOR MAPLE GLAZE:
In a small saucepan over medium heat, combine the maple syrup and butter, stirring until the butter has melted. Add the confectioners sugar, maple flavoring and salt and stir until the glaze is smooth.
Dunk the tops of each muffin into the glaze to coat and transfer back to the wire rack until the glaze dries completely. Serve.