Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.

In a medium bowl, combine the all-purpose flour, baking powder, baking soda, salt, and spices.

In a large bowl, whisk together the vegetable oil, granulated sugar, brown sugar, and eggs. Stir in the pumpkin purée, milk, and vanilla extract.

Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.

In a separate bowl, blend the molasses, brown sugar, melted butter, ground ginger, ground cinnamon, ground cloves, and ground nutmeg.

Divide the pumpkin batter among the muffin cups, filling each about two-thirds full. Top each muffin with gingerbread swirl.

Gently swirl the two batters together in each cup to create a marbled effect.

Bake for 20 to 22 minutes, until a toothpick inserted comes out clean.

Allow the muffins to cool in the tin for about 10 minutes before transferring to a wire rack.