These cinnamon-spiced pumpkin cupcakes are topped with a generous mound of fluffy almond cream cheese frosting and toasted almonds.
Preheat oven to 375°F. For the Cupcakes, mix flour, baking powder, baking soda, cinnamon, sea salt and cloves in medium bowl. Set aside. Beat pumpkin, granulated sugar, oil, eggs and vanilla in large bowl with electric mixer on medium speed 2 minutes or until well blended. Gradually beat in flour mixture on low speed until just blended.
Spoon batter into 24 paper-lined muffin cups, filling each cup 2/3 full.
Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans; cool completely.
For the Frosting, beat butter, cream cheese and almond extract in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth. Frost cooled cupcakes with Frosting. Sprinkle with almonds.