Preheat oven to 350F. Grease and flour three 8" cake rounds, line with parchment.
In a medium bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
Beat butter until smooth. Add sugar and beat on med-high until pale and fluffy (2-3mins).
Reduce speed and add eggs one at a time, fully incorporating after each addition. Add oil and vanilla and mix until incorporated.
Alternate adding flour mixture and pumpkin puree, beginning and ending with flour (3 additions of flour and 2 of pumpkin). Mix until just combined.
Spread batter evenly into prepared pan and smooth the tops with a spatula.
Bake for 20-25 mins or until a toothpick inserted into the center comes out mostly clean.
Place cakes on wire rack to cool for 10mins then turn out onto wire rack to cool completely.
Maple Cinnamon Frosting:
Beat butter and shortening until smooth. Slowly add 6 cups of powdered sugar, fully incorporating after each addition. Add the maple extract, cinnamon, and water or milk and mix until smooth. Add remaining powdered sugar 1 cup at a time. Mix thoroughly until smooth.
Preheat oven to 350F and line a baking sheet with parchment.
In a medium bowl, combine all ingredients with a fork until combined and crumbly. Spread evenly on baking sheet and bake for 6-8mins. Cool completely and crumble into pieces if needed.
Trim off any domes with a serrated knife. Place one layer of the cake onto a cake stand or serving plate. Top with 3/4 cup of frosting and spread evenly. Sprinkle the frosting with 1/3 of the streusel. Lightly press the streusel into the frosting. Repeat with remaining layers. Frost and smooth the outside of the cake. Decorate with drop flowers or dollops and remaining streusel. I used Wilton Tip 1G.
Store at room temperature in an airtight container. Best eaten within 2-3 days.