Pumpkin Cupcake – 1 1/2 cups (195g) all purpose flour – 1 tsp baking powder – 1/2 tsp baking soda – 2 tsp ground cinnamon – 1 1/2 tsp pumpkin pie spice – 1/4 tsp kosher salt – 1/2 cup (100g) granulated sugar – 1/2 cup (105g) dark brown sugar, packed – 1/2 cup (108g) vegetable oil – 1 1/2 cups (345g) pumpkin puree – 2 tsp vanilla extract – 2 large egg Cinnamon Cream Cheese Frosting – 1/2 cup (110g) unsalted butter, room temp – 8 oz cream cheese, room temp – 4 cups (400g) powdered sugar – 1/2 tsp ground cinnamon – 1/2 tsp vanilla extract