Preheat the oven to 350°F and line 10 muffin cups with paper liners.

In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.

In a larger bowl, whisk the eggs, pumpkin puree, granulated sugar, brown sugar, oil, and vanilla until smooth.

Add the dry mixture to the wet mixture and stir until almost combined. Finish mixing with a spatula just until no flour streaks remain.

Divide the batter among the liners, filling each about two-thirds full.

Bake the cupcakes for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean.

Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely, which takes about 1 hour.

Beat the cream cheese and butter until smooth. Add the maple syrup, vanilla, maple extract, and salt.

Gradually beat in the powdered sugar. If the frosting is too soft, chill it for about 30 minutes or add a bit more powdered sugar.

Spread or pipe the frosting onto the cooled cupcakes and drizzle with salted caramel sauce if desired.