Preheat the oven to 350°F (177°C). Line a 12 count cupcake pan with cupcake liners. The batter is enough for about 16 cupcakes. If you have two cupcake pans, line them both for 16 cupcakes, or bake the cupcakes in batches.
In a bowl, whisk flour, baking powder, baking soda, salt, ginger, nutmeg, cinnamon and ground clove. Set aside.
In a large bowl, add melted butter, oil, brown sugar, and granulated sugar and beat on medium for two minutes until well combined.
Add the eggs one at a time, mixing well after each addition (about 30 seconds). Scrape the sides of bowl to make sure everything is combined. Add vanilla extract and mix.
Add pumpkin puree and mix until combined.
Reduce the speed to low, mix in the dry ingredients in 3 parts, alternating with milk. Start and finish with the dry ingredients. Do not overmix.
Fill each cupcake about ⅔ of the way.
Bake in the preheated oven for about 15-20 minutes, until a toothpick inserted in the center comes out clean. Let them cool down completely.