Preheat oven to 350°F and prepare a cupcake pan with liners. Sift together the flour, baking powder, baking soda, salt, ginger, and cloves into a medium mixing bowl and set aside.
In the bowl of a stand mixer (or a large bowl with a hand mixer), cream together the butter and sugar for about 3 minutes. Add the eggs, one at a time, and mix in. Add the pumpkin and molasses. The batter will be kind of curdled, don't panic!
Turn the mixer on low and add the dry ingredients slowly until fully mixed in. Turn off the mixer right away being careful not to overmix.
Scoop the batter into the prepared cupcake pan using a cookie scoop or a spoon. Bake for 20-25 minutes or until a toothpick comes out clean. Cool in the cupcake pan for 5 minutes and then remove from the pan and allow the cupcakes to cool on a cooling rack completely before frosting.
Recipe inspired by womansday.com
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.