1) Preheat oven to 350 degrees. Line cupcake pans with paper liners. Set aside.

2) In a large bowl, whisk together the pumpkin, sugar, brown sugar, and oil. Add the eggs one at a time, whisking after each addition.

3) In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt.

Add to the wet ingredients in three additions, stirring with a large wooden spoon until just combined.

4) Fill the liners with batter, until about 2/3 full. Bake for 12-16 minutes, until the center of the cupcakes spring back when lightly touched and an inserted toothpick comes out clean.

5) Cool in pan for 10 minutes. Remove cupcakes and place on a cooling rack. Allow cupcakes to cool completely before frosting.

6) Combine cream cheese, butter, cinnamon, and salt with the paddle attachment. Beat until blended. Add powdered sugar and mix until well blended, 2-3 minutes.

7) Add milk and vanilla and mix until smooth and creamy. The texture should be like ice cream.

8) Insert a cake decorating tip of choice into a pastry bag. Place the bag into a tall glass and fold the open end of the bag over the sides. Fill bag with frosting.

Pipe frosting onto cupcakes, beginning on the outside and working to the center.