Preheat your oven to 160ºC/320ºF and line a 12-cup cupcake tin with festive liners.

In a large mixing bowl, whisk together all-purpose flour, baking powder, baking soda, pumpkin spice, and salt.

In a separate bowl, whisk together the pumpkin purée, vegetable oil, eggs, and vanilla extract until smooth.

Pour the wet mixture into the dry ingredients, stirring gently until no dry flour remains.

Using a cookie scoop, fill each cupcake liner about two-thirds full with the batter.

Bake in your preheated oven for 23-24 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, remove the cupcakes from the oven and cool them in the tin for about 5 minutes before transferring them to a wire rack.

In a large bowl, cream together the room-temperature butter and brown sugar for about 5 minutes until fluffy.

Gradually add in the full-fat cream cheese and vanilla extract, then mix until it’s smooth and creamy.

Finally, sift in the powdered sugar and beat until fully combined, creating a luscious frosting.

Once your pumpkin cupcakes have cooled down completely, pipe the brown sugar cream cheese frosting on top of each cupcake.