Preheat oven to 350˚F. Line 12 muffin tins with liners or grease.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar until light and fluffy. Mix in the molasses, then the eggs one at a time, and the vanilla extract.
In a medium bowl, combine the flour, baking powder, cinnamon, baking soda, ginger, allspice, cloves, and salt.
Mix 1/3rd of the flour mixture into the butter until just incorporated, followed by half of the milk, 1/3rd of the flour, the remaining milk, and the remaining flour.
Transfer the mixture to the prepared muffin tins, filling the 2/3 full (I used an ice cream scoop). Bake in preheated oven just until cooked through and a toothpick inserted in the center comes out clean, 20-22 minutes. Allow to cool on wire racks.