1-First, preheat your oven to 350°F (177°C) and line a cupcake pan with liners to avoid any sticking. This sets the stage for even baking and makes cleanup a breeze. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice until well combined.

2-Next, in another bowl, whisk the oil, eggs, brown sugar, pumpkin puree, and vanilla extract until the mixture is smooth and fully blended. This wet mixture is what gives the cupcakes their moisture and rich taste. Gradually combine the dry ingredients with the wet ones, stirring gently until the batter is thick and smooth be careful not to overmix to keep the cupcakes tender.

3-Pour the batter into the cupcake liners, filling each about two-thirds full, which is roughly 3 tablespoons per liner to prevent overflow. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely before moving on to frosting.

4-For the frosting, beat the cream cheese and butter on high speed until creamy and smooth. Add the confectioners’ sugar, vanilla, and salt; beat on low for 30 seconds, then on high for 2 minutes. If you want a thicker frosting, add an extra 1/4 cup of sugar and mix again.