Combine the milk, pumpkin puree, maple syrup, cloves, and cinnamon stick in a small pot, and bring to a gentle boil - about 10 minutes on low-medium heat. Remove from heat, and discard the cloves and cinnamon stick. Whisk vigorously until the milk becomes foamy, about 30 seconds. Pour the coffee into a large mug, and top with the foamed milk. Add whipped cream and a sprinkle of cinnamon and sugar. Drizzle with maple syrup if desired.
Recipe by The Gingham Apron at https://www.theginghamapron.com/spiced-pumpkin-latte/