Preheat oven to 350°F. Line a cupcake pan with 8 paper liners. 

In a large bowl or stand mixer, cream together butter and sugars until light and fluffy. Beat in eggs and vanilla. Scrape bowl as needed. Mix in baking powder, baking soda, salt and spices. Mix in flour and pumpkin in alternating batches until fully incorporated and no streaks remain. 

Divide batter between prepared liners using a large cookie scoop.

Bake for 20-22 minutes or until a toothpick inserted comes out clean. Cool in pan for 2 minutes before transferring to a wire rack to cool completely. 

Add egg whites, brown sugar and cream of tartar to a metal stand mixer or mixing bowl. Place over simmering water. Whisk mixture until sugar dissolves and egg whites are frothy and warm to the touch. 

Place mixing bowl in stand mixer, beat with whisk attatchment until stiff peaks form. Whisk in vanilla during the last 30 seconds. Transfer mixture to a large piping bag fit with a piping tip. 

Pipe meringue frosting on cooled cupcakes. Lightly char frosting using a kitchen torch.