Arrange a rack in the middle of the oven and preheat to 350°F. Line a 12-cup standard muffin tin with paper liners (or you can spray with cooking spray instead).
In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt; set aside.
In the bowl of a stand mixer, mix the butter and brown sugar on medium speed until light and fluffy, 1 to 2 minutes. Add the eggs one at a time, beating after each addition until well combined. Add the pumpkin and vanilla extract and mix until well combined.
Add the flour mixture and beat on low speed until just combined. Do not overmix! Divide the batter evenly among the muffin wells (they will be at least 3/4 full).
Bake until the muffins are set and a toothpick inserted into the center one comes out with just a few moist crumbs, 18 to 22 minutes.
Let the muffins cool 10 minutes before removing from the pan. (If you greased the pan, run a thin knife around each muffin to loosen it from the pan first if needed.) Serve warm or at room temperature.