Preheat oven to 400°F.
Mix cereal, buttermilk, syrup, oil, pumpkin, egg, sugar, brown sugar and vanilla in a medium bowl; let stand 5 minutes.
Combine flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves in a large bowl. Add pumpkin mixture to flour mixture, stirring gently until blended. Divide batter evenly into 12 greased (2-1/2 inch) muffin cups.
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes; remove from pan to cool on wire rack. Drizzle with glaze, if desired.
For GLAZE: Stir powdered sugar, milk and vanilla until smooth.