Pumpkin Cupcakes

2 cups all purpose flour
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 teaspoons pumpkin pie spice
1 teaspoon cinnamon (in addition to pumpkin pie spice - optional)
2 cups packed light brown sugar
2 sticks unsalted butter, softened
4 large eggs, lightly beaten
1 can (15 oz) pumpkin puree

Preheat oven to 350. Line cupcake pans with paper liners. In a bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and extra cinnamon (if using). In a separate bowl, whisk together brown sugar, butter, eggs, and pumpkin puree. Add dry ingredients and mix until smooth. Divide batter evenly into liners (each should be filled about half-way). Bake at 350 until a toothpick placed in the center comes out clean (about 20 minutes). Let cool completely on a wire rack before icing.

Cream Cheese Frosting

2 sticks unsalted butter, softened
16 oz cream cheese, softened
3 cups confectioner’s sugar
1 teaspoon vanilla extract

Beat butter and cream cheese with and electric mixer until fluffy, about 3 minutes. Add sugar, 1/2 cup at a time with mixer on low speed. Scrape down sides and add vanilla. Mix until smooth. If making in advance, refrigerate until needed, but bring the frosting to room temperature before using.