Pre-heat oven to 350F (180C). Line a 6 cup muffin tin with cupcake liners.
In a medium bowl whisk together the flour, cinnamon, pumpkin spice, salt, baking powder and baking soda. Set aside.
In a large bowl beat together the vegetable oil, sugars, egg, vanilla, pumpkin puree and milk until well combined about 2-3 minutes on medium speed. Add the dry ingredients and beat to combine, for 2-3 minutes on medium speed.
Spoon the batter evenly into the prepared cupcake liners and bake for about 20-22 minutes. Check with toothpick for doneness. Let cool completely before frosting. Enjoy!
FOR THE FROSTING
In a medium bowl beat together the cream cheese and butter until creamy, add the sugar, vanilla, maple syrup and cream until thick and combined well. While the cupcakes were cooling I refrigerated the frosting to thicken it up.
Notes
You can easily make your own cake flour, for every cup of all purpose remove 2 tablespoons and replace with 2 tablespoons of cornstarch. Sift together before using.