• Preheat oven to 350°F and line a muffin/cupcake pan with paper liners.
• In a stand mixer fitted with paddle attachment, beat together the pumpkin, eggs, and oil until creamy.
• Add the granulated sugar, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and flour. Mix on low until all is incorporated and batter is smooth.
• Fill muffins cups ¾ full using a large scoop or ¼ measuring cup.
• Bake the cupcakes for 16-18 minutes or until a toothpick inserted in the center comes out clean.
• Let cupcakes cool for 5 minutes in the pan, then remove from pan to finish cooling.

Cinnamon Cream Cheese Frosting

• In stand mixer fitted with paddle attachment, cream together the softened butter and cream cheese until smooth.
• Add vanilla extract, cinnamon and 1 cup powdered sugar. Beat together until mixed well.
• Add the remaining powdered sugar 1 cup at a time alternating with the milk, beating well after each addition and scraping sides of the bowl.
• Once everything is incorporated, bump up the speed on the mixer and beat for 1-2 minutes until the frosting is creamy and airy.
• Frost cooled cupcakes with knife, spatula, spoon or piping bag.