Preheat oven to 350 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside.

In a large mixing bowl, combine sugars, eggs, pumpkin purée, oil, and vanilla.

In a separate bowl combine flour, baking soda, baking powder, spices, and salt.

Add dry ingredients to the bowl with the pumpkin mixture and stir to combine.

Divide the batter evenly among prepared muffin tin. Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.

Remove cupcakes to a cooling rack and cool completely before frosting.

Beat butter and cream cheese together until light and fluffy, 2-3 minutes. Add vanilla and cinnamon. Gradually add powdered sugar and beat until you reach the desired frosting stiffness that you want. Mix for 2 more minutes.

Frost the cupcakes and garnish with pumpkin candy, if desired.