Step 1

Preheat oven to 350°F (177°C). Line a 12 count muffin pan with cupcake liners and set aside.

Step 2

In a large mixing bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ginger, nutmeg, cloves, and salt. Set aside.

Step 3

In a separate bowl, whisk together the pumpkin puree, oil, brown sugar, granulated sugar, eggs, and vanilla until fully combined.

Step 4

Add the wet ingredients to the dry ingredients and mix until just combined.

Step 5

Evenly divide the batter between all 12 cupcake liners and smooth out the tops of each one.

Step 6

Bake at 350°F (177°C) for 17-22 minutes or until a toothpick inserted into the center of the cupcakes comes out clean.

Step 7

Remove from the oven and cool for 5 minutes in the pan, then carefully remove the cupcakes from the pan and transfer to a wire rack to cool completely.

Step 8

Using a handheld mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese together until smooth.

Step 9

Add the powdered sugar and vanilla extract and mix until fully combined.

Step 10

Frost the cooled cupcakes as desired.