Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Preheat oven to 350°F. Line a standard cupcake pan with 8 paper liners.
In a large bowl or stand mixer, combine vegetable oil and pumpkin puree. Mix in the light brown sugar, followed by the egg and vanilla extract. With mixer running on low, slowly add baking soda, baking powder, salt and spices. Lastly, add in the flour, mixing until no streaks remain.
Divide batter equally between prepared liners using a large cookie scoop.
Bake for 20-22 minutes at 350°F, or until a toothpick inserted in the center comes out clean. Cool in pan for 2 minutes or until easy to handle. Transfer to a wire rack to cool completely.
When cupcakes have cooled, prepare your frosting. In a large bowl or stand mixer, fit with a paddle attachment, beat softened cream cheese and butter until smooth. Mix in vanilla and cinnamon, followed by 1 cup of powdered sugar at a time. Increase mixer speeds between additions.
Frost cupcakes as desired.
Store cupcakes in an airtight container at room temperature for up to several days or store in the refrigerator.