Preheat your oven to 350°F (175°C) and line a standard cupcake tin with baking liners.

In a medium mixing bowl, whisk together flour, baking powder, baking soda, and warm spices; set aside.

In a separate large bowl, mix canned pumpkin purée, eggs, vegetable oil, melted unsalted butter, and brown sugar until smooth.

Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined.

Fold in buttermilk until the batter is smooth; your batter should look slightly lumpy.

Fill each cupcake liner ¾ full with batter and bake for 18-20 minutes or until a toothpick comes out clean.

Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Beat together cream cheese, unsalted butter, maple syrup, and salt until creamy to prepare the frosting.

Frost each cooled cupcake generously and decorate as desired before serving.