Combine flour, baking soda, salt, cinnamon, ginger and cloves in a bowl and set aside.
Cream together sugar, oil, Greek yogurt and pumpkin puree. Add eggs, one at a time.
Fold the flour into your wet ingredients, about a 1/2 cup at a time, until fully incorporated.
Drop muffin batter into a lightly greased mini-muffin pan. Drop a blackberry on top of each muffin.
Bake your muffins at 350 degrees for about 10-12 minutes until a toothpick comes out clean.