Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.

In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and clove.

In a separate bowl, beat together the eggs, oil, melted butter, brown sugar, and canned pumpkin purée until smooth.

Gradually add the dry mixture into the wet ingredients, alternating with buttermilk. Stir gently until just combined.

Spoon the batter into the prepared cupcake liners, filling each about three-quarters full.

Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.

Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Beat together cream cheese, softened butter, maple syrup, and powdered sugar until smooth and fluffy.

Add a pinch of salt to elevate the flavors.

Once the cupcakes are completely cool, generously frost each cupcake with the maple frosting.