Preheat the oven to 350°F (180°C). Lightly grease a 12-cup muffin tin with oil or line it with nonstick paper liners.
In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, baking soda, salt, allspice, and cloves until combined.
In a medium bowl, whisk together the pumpkin purée, milk, maple syrup, oil, lemon juice, and vanilla until smooth.
Add the wet mixture to the dry mixture and stir until combined. Stop mixing as soon as there are no dry patches of flour, on the bottom of the bowl; it’s important not to overmix spelt flour as it can result in a dense cupcake. The batter will be quite thick (like a muffin batter), but this is normal.
Scoop the batter (I like to use a retractable ice cream scoop) into each well of the prepared muffin tin, filling them two-thirds to three-quarters full. Smooth out the tops a bit. Bake for 24 to 30 minutes, or until a toothpick inserted into the center of each cupcake comes out clean and the cake springs back—very slowly—when touched. The cupcakes rise beautifully—you might actually scream with joy when you see the beautiful rounded tops!
Let cool in the pan on a cooling rack for about 10 minutes. Gently transfer the cupcakes to the rack and let cool completely. (Be sure the cupcakes are not warm when you frost them, or the frosting will melt.)
Frost the cooled cupcakes with Spiced Buttercream Frosting or Orange-Maple Coconut Whipped Cream. Store any leftovers in an airtight container in the fridge for up to 5 days. You can also freeze the cupcakes: Place the frosted cupcakes on a plate and freeze, uncovered. Once the frosting has hardened, remove the cupcakes from the freezer and wrap them individually with plastic wrap. Transfer them to an airtight container and freeze for up to 1 month. To thaw, unwrap the cupcake and place it in the fridge or on the counter until thawed throughout.