Preheat oven to 350 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside.
In a large mixing bowl, combine sugars, eggs, pumpkin purée, oil, and vanilla.
In a separate bowl combine flour, baking soda, baking powder, spices, and salt.
Add dry ingredients to the bowl with the pumpkin mixture and stir to combine.
Divide the batter evenly among prepared muffin tin. Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
Remove cupcakes to a cooling rack and cool completely before frosting.
For the Cinnamon Frosting:
Beat butter and cream cheese together until light and fluffy, 2-3 minutes. Add vanilla and cinnamon. Gradually add powdered sugar and beat until you reach the desired frosting stiffness that you want. Mix for 2 more minutes.
Frost the cupcakes and garnish with pumpkin candy, if desired.
Video
Notes
Storage Instructions: Store pumpkin cupcakes covered, in the refrigerator for 2-3 days after baking.Make-Ahead Instructions: These pumpkin cupcakes can be made up to 2 day in advance and stored (covered) in the refrigerator.Freezing Instructions: Frosted and unfrosted cupcakes can be stored in the freezer for 2-3 months.