• Preheat the oven to 350 degrees F Line cupcake pans with liners.
• In a medium bowl, whisk together flour, baking soda, baking powder, salt and pumpkin pie spice, set aside.
• In a large bowl, beat brown sugar, granulated and butter together until light and creamy.
• Add eggs and pumpkin, beat on medium speed until well combined. Gradually add flour mixture to the wet ingredients until well combined.
• Divide batter into cupcake liners using a cookie dough scoop or large spoon.
• Bake at 350 degrees F for 15-20 minutes or until a toothpick inserted comes out clean.
• Remove from oven onto wire rack to cool completely.

Cream Cheese Frosting

• In a large bowl beat cream cheese until smooth and creamyAdd butter and beat until smoothGradually add powdered sugar, mixing well after each addition and scraping down the sides of the bowl.
• Beat in vanilla and cinnamon until smoothFrost cupcakes and decorate as desired.
• Store leftovers in the refrigerator for up to 3-4 days in a covered container.