Preheat the oven to 350F and line a cupcake pan with 12 paper liners.

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.

In a large mixing bowl, whisk together the sugars, oil, and pumpkin, followed by the vanilla and eggs.

Pour the dry ingredients into the wet ingredients and mix to combine.

Divide the batter between the liners, filling each about 2/3 full.

Bake for 16-18 minutes or until a toothpick in the center comes out clean with a few moist crumbs.

While the cupcakes cool, make the frosting by mixing together the butter and cream cheese until smooth.

Mix in 1 cup of powdered sugar at a time, followed by the cinnamon and vanilla.

Store the frosting in the refrigerator until you’re ready to frost.

For the mini pumpkins, mix together the peanut butter and butter until combined, then mix in the powdered sugar and pumpkin pie spice until the right consistency is achieved.

Mix together the cinnamon and sugar in a separate dish.

Scoop out 1/2 tbsp of dough and roll into a ball. Use a toothpick to press ridges around the ball, then roll in the cinnamon sugar.

Press a mini chocolate chip on top to finish off the pumpkin. Store the pumpkins in the refrigerator until ready to decorate.

When the cupcakes are completely cooled, fill a piping bag with the frosting and pipe onto each cupcake.

Sprinkle with cinnamon sugar and press a pumpkin on top. Keep the cupcakes in the refrigerator until ready to serve.