Pumpkin cupcakes with cinnamon frosting

Steven came into town for a quick visit and so we threw together a quick birthday party for him. Of course we had to eat the traditional Hawaiian haystacks! Mom made yummy pumpkin cupcakes from a recipe Jessica found on the internet. We all asked Mom for the recipe and so she sent us the link. I am re-posting it here so we can find it again because otherwise we will never know where it came from. Not sure if mom made any changes or if she just made it as is. I know she did mini cupcakes instead of regular size ones and she decorated hers with candy corns too. The kids ate all those so fast there was no way to get a picture!

1 cup all-purpose flour
1 teaspoon pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup pumpkin puree
1/2 cup sugar
1/2 cup brown sugar, packed
1/2 cup vegetable oil
2 large eggs

Preheat oven to 350 degrees F. Line muffin tin with paper liners; set aside.
In a large bowl, combine flour, pumpkin pie spice, baking powder, cinnamon, baking soda and salt.
In another bowl, whisk together pumpkin puree, sugars, vegetable oil and eggs.
Pour mixture over dry ingredients and stir just until moist.
Scoop the batter evenly into the muffin tray. Place into oven and bake for 15-18 minutes, or until a tester inserted in center comes out clean. Remove from oven and cool completely on a wire rack before frosting.

CINNAMON CREAM CHEESE FROSTING
12 tablespoons unsalted butter, at room temperature
1 (8-ounce) package cream cheese, at room temperature
3 cups confectioners’ sugar
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
pumpkin candy or candy corns for garnish

Beat butter and cream cheese on medium speed until light and fluffy, approximately 2-3 minutes. With the mixer on low speed, gradually add confectioners’ sugar, beating just until incorporated. Add vanilla and cinnamon until well combined. Increase speed to medium high and beat until frosting is light and fluffy, approximately 1-2 minutes.
Use a small offset spatula or a pastry bag fitted with decorative tip to frost the cupcakes. Top with candy corn or pumpkins.