Prep Oven & Muffin Tin: Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with parchment or foil cupcake liners.

Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice until evenly blended.

Whisk Wet Ingredients: In a large bowl, vigorously whisk together the pumpkin puree, brown sugar, granulated sugar, vegetable oil, room-temperature eggs, and vanilla extract until smooth and glossy.

Fold Batter: Pour the dry flour mixture into the wet pumpkin mixture. Gently fold together with a spatula just until no dry flour streaks remain. Do NOT overmix to keep cupcakes soft and tender.

Fill & Bake: Divide batter evenly among the 12 cupcake liners using a spring-loaded ice cream scoop, filling each about 3/4 full. Bake at 350°F for 18 to 20 minutes, or until a toothpick inserted into the center emerges clean.

Cool Completely: Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire cooling rack to cool completely to room temperature (about 30-40 minutes).

Beat Frosting & Pipe: In a mixing bowl, beat softened cream cheese and butter for 2 minutes until fluffy. Gradually add powdered sugar and vanilla, beating on medium-high until silky smooth. Fit a piping bag with a large star tip, pipe tall swirls onto each cooled cupcake, dust with ground cinnamon, and enjoy!