Preheat the oven to 350 degrees Fahrenheit and line a cupcake pan with 12 cupcake liners.

In a large mixing bowl, whisk together the flour, pumpkin pie spice, baking powder, cinnamon and salt.  Set aside.

In a separate mixing bowl, stir together the pumpkin puree, sugar, brown sugar, vegetable oil and eggs.

Then stir the wet ingredients into the dry ingredients until just combined.  Set aside.

In a separate bowl, beat together the filling ingredients with a hand held mixer or stand up mixer.

Pour a spoonful of the pumpkin batter into each cupcake tin.  Top each one with 2 teaspoons of the filling mixture.  Then top with more pumpkin batter to cover the filling.

Bake for 15-18 minutes until a toothpick inserted in the pumpkin portion of the cupcakes comes out clean.

Remove from the oven and allow the cupcakes to cool completely on wire racks while you prepare the frosting.

Beat together the cream cheese and butter with a hand held mixer or stand mixer until light and fluffy.

Reduce the speed on the mixer to low and gradually add in the powdered sugar until combined and smooth.

Then mix in the vanilla extract.

Once the cupcakes have cooled completely at room temperature, pipe the frosting onto each cupcake.  Serve and enjoy!