Preheat oven to 350°F (177°C). Line a 12 count muffin pan with cupcake liners and set aside.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
In a separate bowl, whisk together the pumpkin puree, oil, brown sugar, granulated sugar, eggs, and vanilla until fully combined.
Add the wet ingredients to the dry ingredients and mix until just combined.
Evenly divide the batter between all 12 cupcake liners and smooth out the tops of each one.
Bake at 350°F (177°C) for 17-22 minutes or until a toothpick inserted into the center of the cupcakes comes out clean.
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.