Preheat oven to 400⁰ F (200⁰C) and prepare a 12 cup muffin pan with baking spray.
Combine the whole wheat flour, granulated sugar, baking powder, baking soda, ground cinnamon, salt, ground cloves, and ground nutmeg in a mixing bowl.
Beat the eggs thoroughly in a separate bowl.
Add the canned pumpkin and canola oil to the beaten egg. Mix until thoroughly combined.
Combine the mixtures in the two together until just mixed. Do not over mix. The batter will be stiffer than a typical cake or muffin batter.
Spoon the batter equally into the prepared muffin pan, taking the time to evenly smooth the batter in each cup.
Bake for approximately 18 to 20 minutes.
Remove from the pan and cool completely on a wire rack.
Combine the cream cheese, granulated sugar, and vanilla to form an icing
Spread the icing equally over the tops of the thoroughly cooled cupcakes.
Serving Size: 1 cupcake, Amount per Serving: Total Calories: 200, Calories from Fat: 117, Total Fat: 13 g, Saturated Fat: 3 g, Cholesterol: 30 mg, Sodium: 340 mg, Total Carbohydrates: 18 g, Fibre: 3 g, Sugars: 3 g, Protein: 5 g