Preheat the oven to 375˚F and fill the cavities of two regular sized muffin tins with cupcake liners.
Whisk together the flour, baking soda, baking powder, cinnamon, cloves, nutmeg, and salt in a medium bowl and set aside.
Using a stand mixer fitted with the whisk attachment, beat the butter and sugar until creamy, about 3 - 4 minutes.
Add the eggs, one at a time, allowing each egg to be completely absorbed before adding the next. Add the applesauce, pumpkin, and vanilla, and beat until blended.
Remove the bowl from the mixer, and fold in one-half of the dry ingredients using a spatula. Add the juice and mix. Add the second half of the dry ingredients and fold in until smooth. Be careful not to over mix - there might be some lumps, but try to minimize.
Fold in the raisins.
Fill each muffin cup about 2/3 full, and divide the streusel between the muffins. Bake on the center rack for 25 - 30 minutes, depending on the size of the cupcakes, until a toothpick comes out clean.
Serve warm or at room temperature.