Preheat oven to 350 Degrees F. Grease 24 muffin cups, or line with paper muffin liners. In a bowl, combine the flour, cinnamon, ginger, nutmeg,cloves, allspice, salt, baking powder and baking soda. Set aside.
In a large bowl, beat the butter, white sugar and brown sugar with an electric mixer until light and fluffy (you should see the mixture look noticeably lighter in color). Add the eggs one at a time, allowing each egg to combine before adding the next. Stir in the milk and pumpkin puree after the last egg. Mix in the flour mixture, stirring until just incorporated. Scoop the mixture into the prepared muffin tins ( I use an ice cream scoop).
Bake until golden, and a toothpick to the center comes out clean (22-25 minutes). Cool slightly in the pan, and then transfer the muffins to a wire rack to cool completely.
Frost the cupcakes with the prepared cinnamon cream cheese frosting linked above, or simply enjoy as is.
Recipe by To plate with love at https://toplatewithlove.com/pumpkin-spice-cupcakes/