Preheat your oven to 350 degrees.
Line 2 cupcake tins with paper liners and set aside.
In a large bowl whisk together the flour, 1 teaspoon cinnamon, nutmeg, ginger, cloves, allspice, salt, baking powder, and baking soda.
In a separate bowl combine the oil and both sugars. Whisk in the eggs, milk, and pumpkin. Fold in the dry ingredients until fully incorporated.
Divide the batter between your prepared cups. Bake 22 minutes or until a toothpick comes out clean.
For the frosting, beat together the cream cheese and butter until fluffy. Add the cinnamon, vanilla and powdered sugar. Mix until smooth.