Preheat your oven to 350°F (175°C) and line a standard muffin tin with 18 cupcake liners.

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

In a large mixing bowl, beat the softened unsalted butter and granulated sugar until light and fluffy, about 2 to 3 minutes.

Add the eggs, one at a time, and mix well after each addition, followed by the pure pumpkin puree until combined.

Gradually add the dry ingredients and milk alternately to the butter mixture, starting and ending with the dry ingredients. Mix gently until incorporated.

Divide the batter evenly into the lined cupcake tin, filling each cup about two-thirds full.

Bake for 16 to 19 minutes or until a toothpick inserted comes out clean. Allow to cool completely on a wire rack.

While the cupcakes cool, beat the softened butter until creamy. Gradually add powdered sugar and heavy cream, beating until light and fluffy.

Add orange gel food coloring until the desired pumpkin color is achieved.

Use a piping bag or spoon to swirl the orange frosting on top of each cupcake.

Drag a toothpick from the center outward to mimic pumpkin ridges and top with a green candy or frosting stem.

Store cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

To freeze, wrap unfrosted cupcakes in plastic wrap and place in a freezer-safe bag for up to 3 months.