Preheat oven to 350°F and line muffin tin with 12 cupcake liners.
Cream brown sugar, sugar, and butter together for 3 minutes on medium-high speed.
Meanwhile, create spice mixture. Combine cinnamon, nutmeg, cloves, ginger, and pumpkin pie spice in small bowl. Adjust to taste if needed.
Combine flour, baking powder, baking soda, and salt in medium bowl. Add spice mix. Whisk to combine.
Add eggs, one at a time, to butter mixture. Let each combine for 30 seconds.
Add pumpkin puree. Add vanilla extract. Mix until fully combined.
With the mixer on low speed, add 1/2 of flour mixture to butter mixture. Mix until just combined. Add 1/4 cup sour cream. Repeat.
Fill the prepared muffin tin with pumpkin cupcake batter using size 12 ice cream scoop or 1/4 cup measure.
Bake for 20-25 minutes or until tops bounce back when pressed lightly. Remove from oven and place on cooling for 10 minutes.
Remove pumpkin cupcakes from muffin tin and let cool fully on rack.