Preheat the oven to 350°F (177°C). Place paper liners in each cavity of a 12-cup muffin pan and set the prepared pan aside.

In a large mixing bowl, thoroughly whisk together the flour, cinnamon, baking powder, baking soda, ginger, nutmeg, cloves, and salt. Mixing these ingredients well helps distribute the spices and leavening agents evenly.

In a separate bowl, whisk the pumpkin purée, oil, brown sugar, granulated sugar, eggs, and vanilla extract until the mixture appears smooth and evenly combined.

Pour the pumpkin mixture into the bowl containing the dry ingredients. Stir gently only until no dry streaks remain. Avoid excessive mixing, which may produce dense cupcakes.

Distribute the batter evenly among the 12 prepared cupcake liners, then lightly smooth the surfaces. Gently tap the muffin pan against the countertop to help release trapped air bubbles.

Bake the cupcakes for 17–22 minutes. They are ready when a toothpick inserted into the center emerges clean.

Remove the pan from the oven and allow the cupcakes to rest in the pan for 5 minutes. Transfer them to a wire cooling rack and let them cool completely before applying the frosting.

Using a large bowl and an electric mixer, or a stand mixer fitted with the paddle attachment, beat the softened cream cheese with the softened butter until completely smooth and creamy.

Add the sifted confectioners’ sugar and vanilla extract. Continue mixing until the frosting is fully incorporated and fluffy. For a silkier texture, beat the frosting at medium-high speed for an additional two minutes.

Once the cupcakes are entirely cool, spread or pipe the cream cheese frosting over each one using a spatula or piping bag.