1. To a medium-sized bowl, add in 1/2 cup all-purpose flour, 1 + 1/4 tsp. baking powder, 1/2 tsp. baking soda, 2 tsp. ground cinnamon, 1/4 tsp. ground ginger, 1 tsp. ground cardamom, 1/2 tsp. freshly grated nutmeg, 1/4 tsp. all-spice, 1/4 tsp. ground cloves, and 1/4 tsp. salt.

2. Whisk the dry ingredients until combined, then set it aside for later.

3. Now to a large bowl, whisk together the wet ingredients; 1/2 cup flavorless oil, 1 + 1/2 cup pumpkin puree, 1/2 cup granulated sugar, 1/2 cup packed brown sugar, 1 tsp. vanilla extract, and 2 large eggs.

4. Next, add in the dry ingredients and mix that in with a spatula until a thick batter forms, and no flour pockets remain.

5. Evenly scoop the cupcake batter into a lined cupcake pan. This recipe makes thirteen cupcakes. Now, bake at 350F for 13-16 minutes, or until a toothpick inserted comes out clean. While the cupcakes are cooling, make the frosting.

6. To a large bowl, cream together 4 oz. softened cream cheese, 3/4 cup packed brown sugar, 1 tsp. ground cinnamon, and 1 tsp. vanilla extract. Beat that with an electric hand mixer until light and fluffy.

7. In a separate bowl, whip up 1 + 3/4 cups heavy whipping cream until stiff peaks. Fold the whipped cream into the cream cheese mixture and mix until combined.

8. Now, frost the cooled cupcakes and top with an optional sprinkle of cinnamon sugar, star anise, or a cinnamon stick.

9. Enjoy!