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

In another bowl, mix together the canned pumpkin puree with the melted butter, brown sugar, white sugar, eggs, and vanilla.

Pour the liquid mixture into the dry ingredients and mix until just incorporated. Don't over-mix the batter or the cupcakes may become dense.

Gently stir in the toffee bits.

Line a muffin pan with cupcake liners and then divide the batter between the cups filling no more than 2/3 full. (For me, this was about 1/3 cup of batter in each cup).

Bake cupcakes at 350℉ for about 20 minutes or until cooked and a toothpick inserted in the center of a cake comes out clean.

Let the cupcakes cool for a few minutes in the pan before removing to a cooling rack, to cool completely.

In a bowl, beat together the softened butter and cream cheese. Add in the vanilla and cinnamon and whip until incorporated.

Slowly, add in the powdered sugar until it is fully mixed into the butter and cream cheese.

Check the consistency, if the frosting is too thick, thin it with a splash or two of milk or cream.

Decorate the cooled cupcakes with the frosting and sprinkle the tops with remaining toffee bits.