Make the Cupcakes

1. Preheat the oven to 350°F (176°C) and line a cupcake pan with cupcake liners.
2. Add the oil, brown sugar, vanilla extract, eggs and pumpkin puree to a mixer bowl and mix until well combined.
3. In a separate medium-sized bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves and salt.
4. Add the dry ingredients to the wet ingredients and mix until well combined and smooth.
5. Fill each cupcake liner about ¾ full.
6. Bake pumpkin cupcakes for 18-20 minutes, or until a toothpick inserted in the middle comes out clean.
7. Remove cupcakes from the oven and place on a cooling rack to cool.

Make the Frosting & Assemble

1. Combine the cream cheese and butter in a large mixer bowl and mix until well combined and smooth.
2.  Add about half of the powdered sugar and mix until well combined and smooth.
3. Add the vanilla extract and mix until well combined and smooth.
4. Add the remaining powdered sugar and mix until well combined and smooth.
5. Use a large round piping tip to pipe the frosting onto the cupcakes. To see how to pipe the dome frosting I used, see my cupcake frosting tutorial.
6. Top the cupcakes with a candy pumpkin, if desired. Refrigerate until ready to serve and serve at room temperature. Cupcakes are best if eaten within 3-4 days.