For the date paste, in a large mason jar or a heat-safe container with a lid (a small pot can work), combine the dates and hot water. Let them soak for 30 minutes to 1 hour to soften.
Drain the dates, reserving ½ cup of the soaking water.
In the bowl of a food processor, combine the dates and ¼ cup of the reserved water and puree until the dates form a smooth paste, scraping down the sides occasionally. Add more water if needed until you reach the a thick, but spreadable, consistency.
The date paste can be stored, covered, in the refrigerator for up to 1 month. **Note: You will end up with more date paste than you need for the pumpkin cupcakes. You will only use 1/2 cup date paste in the cupcakes.
For the cupcakes, preheat the oven to 375°. Line a standard 12-cup muffin tin with paper liners.
In a medium bowl, whisk the flour, baking soda, baking powder, ginger, cinnamon, nutmeg, cloves, and salt.
In the bowl of a stand mixer fitted with the paddle attachment, combine the pumpkin, date paste, buttermilk, oil, and egg, and mix on medium speed until combined, about 90 seconds. Add the flour mixture and mix on low speed just until combined, about 30 seconds. Scrape down the sides of the bowl and fold in the pecans. Be careful not to over-mix the batter or the cupcakes will end up tough.
Lightly spray the paper muffin liners with cooking spray. Spoon the batter into the prepared cups, filling each one about ⅔ full. Bake until the muffins are puffed, slightly crackled on top, and they spring back when gently touched in the center, 20 to 22 minutes. Remove the muffins from the muffin tin immediately and transfer them to a wire rack to cool completely before frosting.
For the frosting, in a stand mixer fitted with the paddle attachment, beat the cream cheese on on low speed until creamy and smooth. Add the maple syrup, vanilla, and cinnamon, and mix until blended and smooth. The consistency should be light, creamy, and spreadable. (If it seems too thin, chill it for 20 to 30 minutes before frosting the cupcakes, to allow it to firm up a bit.) Frost the cupcakes and serve. Store leftover frosted cupcakes covered in the refrigerator for up to 3 days.