Preheat your oven to 350 degrees F and grease or spray with nonstick three 6-inch cake pans.
Place the 6 ounces butter, granulated sugar and muscovado in an electric stand mixer fitted with the paddle attachment and mix on medium until creamy and well blended, about 3-4 minutes. Add in the pumpkin and mix for 1 minute more. With the mixer on low, add the eggs one at a time mixing completely before adding in the next. Add the water and vanilla and run the mixer on low for 1 minute more.
In a medium bowl whisk together the flour, cinnamon, baking powder, baking soda, sea salt, allspice, nutmeg, ginger and cloves. Pour into the stand mixer and mix on low until barely combined and you still see streaks of flour. Take the bowl out of the mixer and gently fold the batter several more times until you see no more streaks. Distribute the batter evenly amongst the three prepared pans (about 2 1/2 cups-ish of batter per pan). Tap each pan on the counter several times to release any trapped bubbles.
Bake the cakes in the center of the oven for 32-35 minutes. I like to lightly press the center of the cakes to see if they're done...if they spring back they are done. If they leave a bit of an indent, they need a bit more time in the oven. Let cool for 30 minutes in the pan, then run a knife around the edge of the cake and gently turn out onto a cooling rack. I like to hold one hand on the top of the cake to help it out. If it resists coming out, let it cool a bit more in the pan. Cool completely before frosting.