Preheat your oven to 350°F (175°C) and line a cupcake tin with liners.

In a mixing bowl, combine the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and spices. Whisk together until well-blended.

In a separate bowl, whisk together the pumpkin puree, oil, eggs, and vanilla extract until smooth.

Gradually pour the wet ingredients into the dry ingredients and mix until just combined.

Spoon the batter into the prepared cupcake liners, filling them about 2/3 full.

Bake for 18-20 minutes, or until a toothpick inserted comes out clean.

Remove from the oven and let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack.

While the cupcakes cool, prepare the pumpkin frosting by beating the cream cheese and butter together until creamy.

Gradually add the powdered sugar, mixing until fully incorporated.

Mix in the pumpkin puree and vanilla extract until well-combined.

Once the cupcakes are completely cool, use a knife or piping bag to frost each one with the pumpkin frosting.

Garnish with a sprinkle of cinnamon or a pecan on top, if desired.