Heat the oven to 350°F. Line a muffin tin with 12. Set aside.Sift flour in a basin. Stir in baking powder, soda, cinnamon, pumpkin pie spice, and salt.
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In a separate dish, combine brown sugar, oil, eggs, vanilla, and pumpkin puree. Mix wet and dry components. Combine.Fill muffin liners ¾ full. Bake 20-22 minutes. Baking is complete when a toothpick comes out clean.
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Rest the cupcakes in the pan for 10 minutes. Transfer to a cooling rack. Decorate when they cool fully.Leave butter on the counter for 30 minutes. Sift powdered sugar while waiting.
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Leave butter on the counter for 30 minutes. Sift powdered sugar while waiting.Mix butter and cream cheese on high for 2 minutes. Scrape bowl. Slowly add powdered sugar. Quite thick.
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Mix vanilla, salt, and heavy cream. For 1 minute, mix on high until creamy.Pipe frosting on cupcakes. Use 2 chocolate chips for eyes.
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