Creating these Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting is a breeze if you follow these simple steps:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. Combine Wet Ingredients: In a large bowl, combine the vegetable oil, granulated sugar, brown sugar, and eggs. Mix until well blended.
4. Add Pumpkin and Vanilla: Stir in the pumpkin puree and vanilla extract until fully combined.
5. Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Be careful not to overmix.
6. Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
7. Bake: Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean.
8. Cool: Remove the cupcakes from the oven and allow them to cool in the pan for about 10 minutes. Then transfer them to a wire rack to cool completely.
9. Prepare Frosting: In a medium bowl, beat together the softened cream cheese and butter until creamy. Gradually add in the powdered sugar, vanilla extract, and cinnamon. Mix until smooth and fluffy.
10. Frost Cupcakes: Once the cupcakes are completely cool, generously frost each cupcake with the cinnamon cream cheese frosting.