Cream butter and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Combine flour, baking powder, cinnamon, and cloves; add to creamed mixture alternately with milk, stirring just until moistened.
Stir in fig preserves and pecans.
Spoon muffin batter into greased and floured muffin pans, filling three-fourths full.
Bake mini-muffins at 350Â° for 18 minutes and regular muffins for 20 minutes.
Serve muffins warm.