Heat your oven to 350°F and put cupcake liners in your muffin pan right now.

Mix pumpkin puree, brown sugar, oil, eggs, and vanilla in a big bowl until smooth.

Grab another bowl and stir together flour, pumpkin spice, baking powder, baking soda, and salt.

Add the dry stuff to the wet stuff and fold gently until it's just mixed.

Fill each liner about three-quarters full with batter and pop them in the oven.

Bake for 18-20 minutes until a toothpick poked in comes out totally clean.

Let them cool in the pan for 5 minutes, then move them to a wire rack.

Beat cream cheese and butter together until they're light and fluffy looking. So pretty!

Add the salted caramel sauce to your frosting and beat until it's all mixed in.

Slowly add powdered sugar while beating until the frosting is thick enough to pipe nicely.

Frost each cooled cupcake with a generous swirl or spread it on however you like.

Drizzle that extra caramel sauce on top for the most gorgeous finish ever. Yum!