Preheat the oven to 350 F. Place free standing baking cups on a baking sheet.

In a large bowl, whisk together the flour, baking soda, salt, cinnamon, cloves, and nutmeg. Set aside.

In a medium bowl, whisk together the oil, eggs, brown sugar, granulated sugar, pumpkin puree, and vanilla extract.

Add the oil mixture to the flour mixture and whisk until smooth and combined.

Transfer batter to the prepared free standing baking cups, filling each cup about ½ to ⅓ way full.

Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.

In a medium bowl, beat the butter and cream cheese until smooth and creamy.

Add the powdered sugar and beat until smooth.

Stir in the vanilla and a few drops of orange gel food coloring.

Transfer the frosting to a piping bag fitted with a large star tip.

Pipe a swirl of frosting onto each cupcake.

Gently press two Oreo cookies into the frosting, one on each side, to make Mickey ears.