1- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice until well combined. In another bowl, whisk the oil, eggs, brown sugar, pumpkin puree, and vanilla extract until smooth. Pour the wet mixture into the dry ingredients and stir until fully mixed the batter will be thick, which helps create that moist texture.

2- Fill the cupcake liners about two-thirds full, using around 3 tablespoons of batter each to avoid overflow. Bake for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely before adding the frosting for the creamiest results.

3- For the cream cheese frosting, beat the softened cream cheese and butter until smooth and creamy. Add the confectioners’ sugar, vanilla extract, and salt, beating on low then high speed for the perfect consistency. If you want it thicker, mix in that extra 1/4 cup of sugar. Frost the cooled cupcakes with a knife or piping bag, and they’re ready to enjoy store any leftovers in the fridge for up to five days.