Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper cupcake liners.

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

In a large bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix until well combined.

Add the eggs, one at a time, mixing well after each addition.

Stir in the pumpkin puree and vanilla extract until smooth.

Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.

Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.

Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Remove the cupcakes from the oven and let them cool in the muffin tin for 5 minutes. Transfer them to a wire rack to cool completely before frosting or serving.