Step 1: Preheat your oven to 375°F (190°C). Line two 12-cup muffin tins with paper liners or grease the tins well if you prefer not to use liners. This recipe yields 24 cupcakes, so if you have only one tin, you can bake them in batches.

Step 2: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, ground ginger, ground cloves, ground allspice, baking soda, and salt. These spices give the cupcakes their signature fall flavor, so make sure they are well mixed and distributed throughout the flour. Set this dry mixture aside.

Step 3: In a large mixing bowl, cream together the softened butter, white sugar, and brown sugar using an electric mixer. Beat on medium-high speed until the mixture is light, fluffy, and pale, which should take about 3-4 minutes. The combination of white and brown sugar adds sweetness and moisture to the cupcakes, while the brown sugar imparts a slight molasses flavor.

Step 4: Add the eggs to the butter and sugar mixture one at a time, beating well after each addition. This ensures that the eggs are thoroughly incorporated, giving the cupcakes a light, tender crumb. Once the eggs are well mixed, beat in the pumpkin puree and milk until the mixture is smooth and homogeneous. The pumpkin puree not only adds flavor but also contributes to the moist texture of the cupcakes.

Step 5: Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or on low speed if using a mixer. Be careful not to overmix at this stage. Overmixing can lead to tough cupcakes, and we want them to remain light and fluffy. Once the batter is just combined, stop mixing.

Step 6: Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. A cookie scoop or measuring cup can help with even distribution. Place the muffin tins in the preheated oven and bake for about 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. The tops should spring back when lightly touched.

Step 7: Allow the cupcakes to cool in the tins for 5 minutes before transferring them to a wire rack to cool completely. It’s important that the cupcakes are completely cool before frosting, or the frosting may melt and lose its shape.

Step 8: While the cupcakes are cooling, prepare the cinnamon cream cheese frosting. In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the confectioners’ sugar, about 1 cup at a time, beating well after each addition to avoid lumps. Once all the sugar is incorporated, beat in the vanilla extract and ground cinnamon. Continue to beat until the frosting is light, fluffy, and well combined.

Step 9: Once the cupcakes are fully cooled, use a piping bag or a knife to generously frost the tops of each cupcake with the cinnamon cream cheese frosting. If you want to get creative, try using different piping tips for decorative swirls or patterns.