• Preheat the oven to 350°F and place cupcake wrappers in a cupcake pan and set aside.
• In a medium bowl, add the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Whisk together thoroughly until fully combined.
• In a separate medium bowl, add the pumpkin purree, oil, both sugars, eggs, and vanilla. Whisk together until completely smooth.
• Add the dry ingredients to the wet and mix together gently with the whisk or a rubber spatula, just until everything is evenly combined; do not over mix! Evenly divide the cupcake batter into the 12 prepared cupcake wrappers in the pan. Once they're all filled, gently smooth out the tops with the back of a spoon to help ensure a consistent and even rise.
• Bake the cupcakes for 17-22 minutes, or until a toothpick comes out clean. Remove from the oven and allow to cool for 5 minutes in the pan before moving to a wire rack to cool completely. Make sure they're room temp before you frost them or else the frosting will very quickly melt!

Cream Cheese Frosting

• In the bowl of a stand mixer or in a bowl with a hand mixer, add the butter and the cream cheese. Cream together on high speed until fully mixed; scraping down the sides as necessary.
• Add the powdered sugar and vanilla and beat together until fully combined and smooth. Frost the cupcakes either with a knife or for a neater look, pipe the frosting on. Just before serving, give the cupcakes a light sprinkle of cinnamon over top of the frosting.
• Enjoy!