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Prep the pan and heat the oven to 350°F. Arrange a rack in the middle of the oven and heat the oven to 350°F. Meanwhile, grease or line a 12-well standard muffin tin with paper liners.
Mix the dry ingredients. Place the flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt in a medium bowl and whisk to combine; set aside.
Cream the butter and sugar. Place the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on medium speed until light and fluffy, 1 to 2 minutes.
Beat in the eggs. Add the eggs one at a time, beating after each addition until well combined.
Beat in the pumpkin purée and vanilla. Beat in the pumpkin purée and vanilla extract until well combined.
Add the dry ingredients. Add the flour mixture and beat on low speed until just combined. Do not overmix.
Transfer the batter to the muffin pan. Divide the batter evenly among the muffin wells (they will be about 3/4 full).
Bake the muffins for 18 to 22 minutes. Bake until the muffins are set and a tester inserted into the center one comes out with just a few moist crumbs, 18 to 22 minutes.
Cool the muffins. Let the muffins cool 10 minutes before removing from the pan. If you greased the pan, run a thin knife around each muffin to loosen it from the pan first if needed. Serve warm or at room temperature.