Pumpkin Spice Cupcakes with Cream Cheese Frosting

First things first, preheat your oven to 350°F (175°C) and line two 12-cup muffin tins with paper liners. From my experience, silicone muffin cups also work great as they are reusable and easy to clean!

In a large bowl, combine the flour, baking powder, baking soda, salt, and pumpkin pie spice. Don't hesitate to make your own pumpkin pie spice at home; it adds a fresher, richer spice flavor to your cupcakes!

In another bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Add the eggs one at a time, whisking well after each addition. Your wet mixture should be well blended before we stir it into the dry ingredients.

Gradually mix the wet ingredients into the dry until just combined. Remember, overmixing can make your cupcakes dry!

Evenly distribute the cupcake batter among the prepared muffin cups and bake for 20-25 minutes or until a toothpick inserted into the middle of a cupcake comes out clean.

While the cupcakes are cooling, it's time to prepare the frosting. Beat together the cream cheese and butter until fluffy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add the vanilla extract and beat until the frosting is light and fluffy.

Allow cupcakes to fully cool before frosting. This is important to prevent the frosting from melting off the cupcake.

Finally, frost the cupcakes using a piping bag for a professional touch, or simply use a butter knife for a rustic appeal.