Preheat the oven to 190oC. This recipe makes quite a lot of cupcakes (24 in total), so you’ll need to line two muffin/cupcake pans with cupcake cases. To make, sift together the flour, spices, salt and baking powders into a bowl.
Then, in an electric mixer, mix together the butter and sugars until they are incorporated and light and fluffy. Then add in the eggs, one at a time. Then stir in the milk and pumpkin puree. 
Then add in the dry ingredients from the other bowl until it’s all just mixed in, but try not to overtax it. Then add the mix into the cupcake cases. I like to do this with an ice cream scoop so you get an even amount in each.

Then pop them in the oven for about 25 minutes, until they are golden brown. Leave them to cool on a rack.