Pre-heat the oven to 350°F.
Line cupcake pans with paper liners.
Since pan sizes vary, this recipe may make enough batter for a few more than a dozen.
In a small bowl, mix together the pureed pumpkin and baking soda; set aside.
In the medium bowl of an electric mixer, cream together the butter, brown sugar and vanilla; beat until well combined.
Add the dark or golden corn syrup; beat until incorporated into the mixture.
Add the eggs, one at a time, beating well after each addition.
Add the pumpkin mixture and blend until smooth.
In a medium bowl, sift together the flour, cinnamon, allspice, cloves, nutmeg and baking powder.
Add the dry ingredients to the creamed mixture, in three equal portions, mixing until smooth after each addition.
Pour into the prepared paper lined pans; place in pre-heated oven and bake for 15 to 18 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven, allow to cool in muffin pan for 5 minutes; remove from pan and cool completely on a wire rack.
When completed cooled, frost with cream cheese frosting.
