Preheat your oven to 350F and line 2 standard sized muffin pans with your favorite liners. Reserve.

In a large bowl, combine the flour, spices, baking powder, baking soda, and salt. Whisk gently to combine. Place aside.

In the bowl of a stand mixer, beat the eggs, sugar, oil, and pumpkin puree on low to medium speed for about three minutes. Slowly beat in the dry mix into the wet mix in several increments, until blended.

Using an ice cream scoop or cupcake scoop, fill the muffin liners to about 3/4 full.

Bake for 20 minutes, or until a tester toothpick comes out cleanly.

Allow the cupcakes to cool for 5 minutes in the pans on a wire cooling rack, then transfer out of the baking pan to the rack. Allow the cupcakes to cool completely before frosting.

In the bowl of a stand mixer, beat together the cream cheese, butter, vanilla, and tablespoon of cream until well blended. About 3-4 minutes.

Next, slowly add the powdered sugar in four increments, blending completely before the next batch.

You want a slightly "stiff" frosting, but not dry. If the frosting is too dry, add a splash of cream. If too "loose", add another 1/2 cup of powdered sugar.

Once blended to the appropriate texture, cover with plastic wrap and chill for 15-20 minutes. This will help with the piping.

Prepare your piping bag and choose a favorite tip. Gather up any candy decorations you would like to use (we did a combination of chocolate sunflower seeds, sprinkles, and Halloween candy).

Once chilled, fill the piping bag and decorate. I like mine with just the frosting, but anything goes!

Keep the cupcakes chilled until about 15 minutes before serving.