Preheat the oven to 350 degrees and line 2 cupcake pans with 18 cupcake liners. Sift together the flour, spices, salt, baking powder, and baking soda; set aside.
Add the buttermilk and pumpkin puree, blending well and scraping down sides as needed. Stir in the flour mixture, then the vanilla, mixing until just incorporated.