Preheat oven to 350 degrees. Grease 24 muffin cups or line with paper cupcake liners.
In a large bowl, whisk together the flour, cinnamon, all spice, nutmeg, cloves, salt, baking powder and baking soda. Set aside.
In a medium sized bowl, whisk together the oil, sugar, brown sugar, eggs, milk and pumpkin.
Pour the wet mixture into the dry mixture and use a spatula to fold the two mixtures together. A few lumps left behind are okay.
Fill the cupcake wells 2/3 of the way full. You can also use a 1/4 cup measuring cup or a medium sized cookie scoop to fill the wells.
Bake for 19-21 minutes, or until a toothpick comes out clean. Allow the cupcakes to cool for a few minutes and then transfer them to a cooling rack. The cupcakes need to be completely cooled before frosting.
Store covered at room temperature if you need to before frosting.