Preheat oven to 350 and place baking liners into 12 muffin tins.
In a large bowl, cream butter and sugar until fluffy.
Stir in eggs, pumpkin and water.
In a separate bowl combine flour, salt, baking soda, baking powder, cinnamon and cloves with a whisk or fork.
Add dry ingredients to wet and mix well without overmixing.
Stir in cranberries.
Spoon into muffin tins. Top with additional cranberries if desired, and chopped pecans.
Bake 30-35 minutes or until toothpick inserted into center comes out clean. Check muffins at 25 minutes and lightly cover with foil if the tops are browning too quickly, especially the cranberries. If you cover with foil, leave in an extra 10 minutes to make sure the centers cook well.
Let cool 10 mins. Remove from muffin tins and continue to cool on a rack.