• Preheat oven to 350 degrees.
• Line 24 muffin tins with paper liners, or lightly grease with nonstick cooking spray and set aside.
• In the bowl of a stand mixer, combine the melted butter, pumpkin and eggs.  Beat with the paddle attachment until the ingredients are combined.
• In a separate large bowl, combine the flour, baking powder, cinnamon, ginger, cloves and salt and mix well with a whisk.
• Add the dry ingredients to the wet ingredients and mix with the paddle on low for 2 minutes, or until light and fluffy.
• Using an ice cream scoop, fill each prepared muffin tin cup about ¾ full with the cupcake batter.
• Bake in a preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
• Remove from the oven and let the cupcakes cool completely in the pan before decorating or piping with cream cheese frosting, and topping with a candy pumpkin or sprinkles as desired. Enjoy!

Cream Cheese Frosting

• In the bowl of a stand mixer, add the butter and beat with the paddle attachment until light and fluffy, or about 2-3 minutes.  Add the soft cream cheese and beat again until light and fluffy, or about 2 minutes more.  Add the powdered sugar and vanilla and mix on low until fully incorporated, then beat on high for about 30 seconds. 
• Transfer frosting to a pastry bag fitted with a large piping tip and pipe frosting onto the completely cooled cupcakes.