Pre-heat oven to 160° C conventional (320 ° F) or 180° C fan (356° F) and line a 12-pan cupcake/muffin pan with cupcake liners.
In a medium mixing bowl whisk together the flour, baking powder, baking soda, sea salt, cinnamon, nutmeg and cloves.
In a separate larger bowl, whisk together the pureed pumpkin, sugars, sunflower oil, vanilla and milk.
Add the wet ingredients to the dry and whisk together until combined. Don't over mix; stop when the lumps are gone.
Fill each cupcake pan ⅔ of the way up with the cake batter and bake in the oven for 18 - 22 minutes or until a skewer comes away clean from the centre of a cake.
Remove the cakes from the oven to cool completely before frosting.