Preheat the oven to 350°F and prepare a cupcake pan with liners.
Sift together the flour, baking powder, baking soda, salt, ground ginger, and ground 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 look kind of curdled at this point, 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 the batter.
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.
Remove the pan from the oven and allow the cupcakes to cool in the pan for 5 minutes before placing them on a cooling rack to cool completely before frosting.
When combining the wet and dry ingredients, make sure you mix on low just until combined. If you overmix the batter, your cupcakes will be dense.
All of the ingredients should be at room temperature before baking. This helps create a smooth and velvety batter creating even better cupcakes!
Allow the cupcakes to cool in the pan for 5 minutes after removing them from the oven before placing them on a cooling rack. This will help them stay nice and fluffy.