Pumpkin Cupcakes

1 1/2 cups all purpose flour
3/4 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground cloves
1/2 cup (1 stick) unsalted butter, melted & cooled slightly
1 cup sugar
1 cup canned pumpkin
3 large eggs

Preheat oven to 325 degrees. Line 12 muffin tin openings with paper liners. Sift flour, baking powder, baking soda, salt, cinnamon, cloves,and ginger into a medium bowl & set aside.
In a large bowl, using an electric mixer on med-low, beat the melted butter, sugar, and pumpkin until smoothly blended. Mix in the eggs. On low speed, mix in the flour mixture until it's incorporated. The batter will be thick.
Fill each paper liner with a generous 1/4 cup of batter, to about 1/2 in. below the top. Bake until toothpick comes clean, about 25 mins. Cool completely before frosting.
These turned out sooo yummy!!