1-Preheat oven to 350°F (177°C) and line a cupcake pan with liners to get everything set for even baking.

2-In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice to blend the dry ingredients uniformly.

3-In another bowl, whisk together oil, eggs, brown sugar, pumpkin puree, and vanilla extract until the mixture is smooth and well combined.

4-Combine the wet ingredients with the dry ones and mix until fully blended; the batter will be thick, so don’t worry about that.

5-Fill cupcake liners about two-thirds full, which is roughly 3 tablespoons of batter each, to leave room for rising.

6-Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely before adding frosting.

7-For the frosting: Beat softened cream cheese and butter on high speed until smooth, then add confectioners’ sugar, vanilla extract, and salt. Beat on low speed for 30 seconds, then on high speed for 2 minutes. If you want it thicker, mix in extra sugar.

8-Frost the cooled cupcakes as you like, maybe with a swirl or simple spread.