Servings: 14 cupcakes or 40 mini cupcakes

1 and 3/4 cups (220g) all-purpose flour ( measured correctly) 1 and ¾ cups (220g) all-purpose flour ( measured correctly)
1 teaspoon baking powder 1 teaspoon baking powder
1 teaspoon baking soda 1 teaspoon baking soda
1/2 teaspoon salt ½ teaspoon salt
1 and 1/2 teaspoons ground cinnamon 1 and ½ teaspoons ground cinnamon
1 teaspoon pumpkin pie spice1 1 teaspoon pumpkin pie spice1
2/3 cup (133g) packed dark brown sugar2 ⅔ cup (133g) packed dark brown sugar2
2 large eggs 2 large eggs
1 cup (227g) pumpkin puree (not pumpkin pie filling) 1 cup (227g) pumpkin puree (not pumpkin pie filling)
1/2 cup (120ml) vegetable oil ½ cup (120ml) vegetable oil
1/3 cup (80ml) milk ⅓ cup (80ml) milk
1 teaspoon vanilla extract 1 teaspoon vanilla extract
Cream Cheese Frosting: subheading: Cream Cheese Frosting:
1/2 cup Butter (softened) ½ cup Butter (softened)
8 ounces Cream Cheese (softened) 8 ounces Cream Cheese (softened)
3 1/2 cups Powdered Sugar or roughly 1 lb. 3 ½ cups Powdered Sugar or roughly 1 lb.
1 teaspoon Vanilla Extract 1 teaspoon Vanilla Extract

Preheat oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners or spray with nonstick spray. This recipe makes 14 cupcakes, so you will have a couple cupcakes to bake in a 2nd batch.
In a large bowl, toss the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together until combined. Set aside.
In a medium bowl, whisk the brown sugar and eggs together until combined. Whisk in the pumpkin, oil, milk, and vanilla until combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Do NOT overmix the batter.
Spoon the batter evenly into 14 cups; fill the unused cups one-third full with water to prevent warping. Bake for 17 to 18 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting. Leftover cupcakes keep well covered tightly at room temperature or in the refrigerator for 3 days. **I made 40 mini muffins and baked for 10 minutes. Frosted with my cream cheese frosting.
Make ahead tip: Prepare cupcakes 1 day in advance. Keep covered tightly at room temperature. Unfrosted cupcakes can be frozen up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before frosting and serving.

You can make your own 1 teaspoon of pumpkin pie spice by blending 1/8 teaspoon each of ground ginger, ground cinnamon, ground nutmeg, ground cloves, and ground allspice. Don't leave out the 1 and 1/2 teaspoons of ground cinnamon too!  You can make your own 1 teaspoon of pumpkin pie spice by blending ⅛ teaspoon each of ground ginger, ground cinnamon, ground nutmeg, ground cloves, and ground allspice. Don't leave out the 1 and ½ teaspoons of ground cinnamon too!
I usually only use 1/2 cup brown sugar, but I find the pumpkin and spice flavor really excels with just a little more brown sugar. So, I prefer 2/3 cup.  I usually only use ½ cup brown sugar, but I find the pumpkin and spice flavor really excels with just a little more brown sugar. So, I prefer ⅔ cup.
See the post above for some frosting ideas and a wonderful pumpkin cheesecake muffin!  See the post above for some frosting ideas and a wonderful pumpkin cheesecake muffin!
Mini pumpkin cupcakes/muffins: For around 30 minis, line mini muffin pans with liners or spray with nonstick spray. Prepare cupcakes as directed. Bake mini cupcakes for 12-13 minutes or until a toothpick inserted in the center comes out clean.  Mini pumpkin cupcakes/muffins: For around 30 minis, line mini muffin pans with liners or spray with nonstick spray. Prepare cupcakes as directed. Bake mini cupcakes for 12 to 13 minutes or until a toothpick inserted in the center comes out clean.