Pumpkin spice cupcakes with cinnamon cream cheese icing and caramel

2 cups sifted all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon ground ginger
1 teaspoon nutmeg
1 cup granulated sugar
1 cup light brown sugar (packed)
1/2 tsp salt
4 eggs
1 cup vegetable oil
2 cups pumpkin puree (not pumpkin pie filling)

Preheat oven to 350 degrees.
In a bowl mix both cups of sugar, oil, pumpkin, eggs, salt, spices, baking soda and baking powder.  Slowly add in the flour.  Mix for 2 minutes.

Line muffin pan with cupcake liners, fill each cup 2/3 full.  Bake for 22-25 minutes.  Until toothpick inserted comes out clean.

***These cupcakes are also super yummy if you add 1 cup of semi-sweet chocolate chips**

Cinnamon cream cheese frosting

16 ounces cream cheese, softened
2 sticks unsalted butter, softened
5-6 cups powdered sugar
2.5 teaspoons cinnamon
2 teaspoons vanilla

cream together cream cheese and butter until fluffy.  Add in cinnamon and vanilla.  Mix until well incorporated.  Add powdered sugar 1 cup at a time.

Pipe onto cupcakes and drizzle with caramel.