• 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.
  1 cup pumpkin puree, 1/2 cup granulated sugar, 1/2 cup light brown sugar, 1/2 cup oil, 2 large eggs, 1 teaspoon vanilla extract
• In a separate bowl combine flour, baking soda, baking powder, spices, and salt.
  1 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 1/8 teaspoon ground nutmeg, 1/8 teaspoon ground ginger
• 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.
  1/4 cup unsalted butter, 8 ounces cream cheese, 1 teaspoon vanilla extract, 1/4 teaspoon ground cinnamon, 2-3 cups powdered sugar
• Frost the cupcakes and garnish with pumpkin candy, if desired.
  12 candy pumpkins