1. Preheat the oven to 350 °F.
2. Line a muffin tray with 12 paper or silicone muffin liners. Set aside.
3. In a large bowl, beat together the pumpkin puree, brown sugar and vegetable oil, about 2 minutes.
4. Beat in the vanilla extract and eggs until combined.
5. In a small bowl, stir together the flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice until fully combined.
6. Beat the dry ingredients into the pumpkin mixture.
7. Use a cookie scoop to portion the cupcake batter evenly amongst the muffin liners.
8. Bake for 18-22 minutes, until well browned and an inserted toothpick comes out clean.
9. Allow the cupcakes to cool completely before attempting to frost.

For the Frosting:

1. In a large bowl, combine the butter and sugar together in a large bowl until completely combined. Beat in the vanilla extract.
2. Start off by adding 4 cups of powdered icing sugar, beat well, then add additional as needed.
3. Fit a piping bag with a large star tip and scoop the cream cheese frosting into the piping bag.
4. Swirl the frosting onto the cooled cupcakes – starting in the center and working your way to the edges, then back up the center, creating a dome effect.