Preheat oven to 350 degrees. Prepare your cupcake pans with parchment paper liners.
In a large bowl, sift together the dry ingredients: flour, baking powder, baking soda, cinnamon, ginger, nutmeg, allspice, and salt. Set aside.
Using your standing kitchen mixer, cream the butter and sugars until fluffy. Add the eggs one at a time and continue to mix until creamy appearance.
Slowly add the dry ingredients to the butter mixture. Add the pumpkin puree. Mix just until blended well.
Using a large size ice cream scoop, place one scoop of the batter into each cup cake liner.
Bake at 350 degrees for about 20 minutes. Delicious straight out of the oven by themselves or let cool before icing.
For the Classic Cream Cheese Frosting:
In a large bowl or standing mixer, beat together cream cheese and butter until creamy. Slowly add the powdered sugar and blend until smooth. Add vanilla. Mix well and it is ready to frost cup cakes.