Preheat oven to 350 degrees F

Line 2 standard 12 cup muffin tins with cupcake liners and lightly grease.

In a medium bowl, mix together flour, baking soda, baking powder, sea salt, cinnamon and pumpkin pie spice. Set aside.

In a large bowl, whisk together pumpkin, melted butter, sour cream, whole milk, eggs and vanilla until mixture is smooth.

Add granulated sugar and brown sugar and whisk until dissolved and there are no lumps.

Add dry ingredients and stir until the mixture is homogenous (uniform throughout) and there are no lumps.

Pour ¼ cup batter into the each well in the prepared muffin tins.

Bake in preheated oven for 18 to 25 minutes or until the tops are slightly browned and puffed and a toothpick or cake tester inserted in the center of the cupcakes comes out clean.

Let the cupcakes cool in the muffin tins for at least 15 minutes before removing them and transferring to a wire rack to cool completely.

Make the frosting:

While the cake is cooling, make the cream cheese frosting by following this recipe.

Frost the Cupcakes

When the cupcakes are cooled, pipe or spread the frosting over the top of each one.

Once frosted, transfer the cupcakes to a serving plate and chill for at least 1 hour before serving.