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1
Heat the oven to 350 degrees F and arrange a rack in the middle.
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2
Line 2 (12-well) muffin pans with paper liners.
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3
Alternatively, coat the wells with vegetable oil; set aside.
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4
Place the flour, baking powder, cinnamon, cloves, allspice, nutmeg, baking soda, and salt in a large bowl and whisk to aerate and break up any lumps; set aside.
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5
Place the sugar and measured oil in the bowl of a stand mixer fitted with the paddle attachment.
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6
Beat on medium speed until the sugar is incorporated, about 1 minute.
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7
Stop the mixer and scrape down the sides of the bowl and the paddle with a rubber spatula.
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8
Return the mixer to medium speed and add the eggs 1 at a time, beating well after each addition, about 1 1/2 minutes total mixing time.
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9
Reduce the speed to medium low, add the pumpkin, and beat until just combined, about 30 seconds.
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10
Stop the mixer and scrape down the sides of the bowl and the paddle with a rubber spatula.
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11
Turn the mixer to low speed, slowly add the flour mixture, and beat until almost completely incorporated, about 1 minute.
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12
Remove the bowl from the mixer and fold in any unincorporated flour at the edges with a rubber spatula, making sure to scrape to the bottom of the bowl.
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13
Fill the muffin wells three-quarters of the way (about a heaping 1/4 cup per well).
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14
Place the muffin pans side by side in the oven and bake for 12 minutes.
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15
Rotate the pans front to back and side to side and bake until a toothpick inserted into the center of the cupcakes comes out clean, about 10 minutes more.
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16
Place the pans on wire racks and let them cool for 5 minutes.
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17
Remove the cupcakes from the pans and cool completely on the racks.
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18
Frost with , if using.
