• Preheat oven to 350F (177C) and line a muffin tin with paper liners. Set aside.
• Place your butter pieces in a large, microwave-safe bowl and microwave until melted. Immediately add pumpkin spice and cinnamon and whisk to combine. Set butter aside to cool.
  ¾ cup (165 g) unsalted butter, 1 Tablespoon pumpkin spice, ½ teaspoon ground cinnamon
• In a separate large mixing bowl combine flour, sugars, baking powder, baking soda, and salt. Whisk until well-combined. Set aside.
  1 ¼ cups (150 g) all-purpose flour, ½ cup (100 g) granulated sugar, ¼ cup (50 g) light brown sugar, ¾ teaspoons baking soda, ¾ teaspoons baking powder, ¾ teaspoon table salt
• Check that your butter isn't warm to the touch and add pumpkin puree and stir well.
  1 cup (225 g) pumpkin puree¹
• Add eggs and vanilla extract and whisk well to combine. Stir in milk.
  2 large eggs, 2 Tablespoons (30 ml) milk, 1 ½ teaspoon (7.5 ml) vanilla extract
• Gradually stir your dry ingredients into your wet until completely combined, taking care to not over-mix the batter.
• Evenly divide cupcake batter into prepared muffin tins (filling each about ⅔-¾ full/about 3 Tbsp of batter per liner) and bake on 350 for 18-20 minutes (toothpick inserted in center should come out mostly clean with only few crumbs).
• Allow to cupcakes to cool in the pan for 5-7 minutes before carefully removing to a cooling rack to cool completely before frosting.

Brown Sugar Cream Cheese Frosting

• In the bowl of a stand mixer with a paddle attachment (or in a large bowl using an electric mixer) beat together cream cheese and butter, until well-creamed.
  ½ cup (110 g) unsalted butter, 8 oz (226 g) cream cheese
• Add brown sugar, vanilla extract, and salt and beat on medium-high speed until well-combined (about 15-30 seconds). Pause mixer to scrape down sides of bowl, and then beat again to make sure all ingredients are combined.
  4 Tablespoons light brown sugar, 1 teaspoon vanilla extract, ⅛ teaspoon table salt
• Reduce mixer speed to low and gradually, about ½ cup at a time, add powdered sugar until combined. Scrape sides and bottom of bowl again.
  3 cups (375 g) powdered sugar
• If using heavy cream, add now (1 Tablespoon at a time) and beat on high speed for 30 seconds -- until frosting is smooth and silky. Scrape down sides of bowl once more and beat briefly.
  1-2 Tablespoons heavy cream
• Spread or pipe frosting over cooled cupcakes.
• Enjoy!