Preheat the oven to 350ºF. Line a 12-count muffin tin with cupcake liners. Line a second pan with 6 liners.
In a medium-size bowl whisk together flour, baking soda, baking powder, spices, and salt. Set aside.
In a large bowl stir together oil, sugar, brown sugar, eggs and pumpkin puree using a wooden spoon. Add the dry ingredients and stir until just combined.
Divide evenly between the 18 cupcake liners and bake for 20-22 minutes or until a toothpick inserted into the center comes out clean. While the cupcakes are baking prepare the Caramel Frosting (recipe follows).
Remove from oven and let cool in pans for 10 minutes before taking them out to cool on a wire rack.
Frost cupcakes once completely cooled. Enjoy!
Caramel Frosting:
Melt butter in a medium-size saucepan over medium heat. Once melted whisk in brown sugar and 3 tablespoons of cream and bring mixture to a boil for 2 minutes stirring every 30 seconds. Pour mixture into a heat-safe mixing bowl and let cool in the refrigerator for 1 hour.
Once cooled, add icing sugar and beat with a handheld electric mixer while adding the remaining cream (1 tablespoon at a time) until soft and fluffy. (You may need to place the icing in the refrigerator for 10-15 minutes to firm up slightly.)
Pipe onto cooled cupcakes with a piping tip of your choice. Optional: Top with caramel sauce and a sprinkle of cinnamon. Enjoy!