Pour apple cider into a saucepan over medium heat and simmer until reduced to 1/2 cup, then cool completely.
Preheat oven to 350 degrees Fahrenheit and line a muffin tin with paper liners.
In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and cloves.
In a separate large bowl, cream together brown sugar and vegetable oil until smooth.
Add eggs one at a time to the oil mixture, beating well after each addition.
Stir in the cooled apple cider reduction and vanilla extract.
Gradually fold the dry ingredients into the wet mixture until just combined.
Divide the batter evenly into the prepared muffin tin.
Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
Allow to cool completely on a wire rack before frosting.