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Preheat oven to 350 F (177 C). Line a cupcake tin with paper liners and set aside.
In a medium bowl combine flour, baking soda, baking powder, salt and pumpkin pie spice. Set aside.
In a large bowl beat eggs and sugar until combined. Add peanut butter and oil and beat until incorporates. Add in pumpkin and mix unit combined, then add buttermilk.
Add in dry ingredients and mix until just combined.
Using an ice-cream scoop, transfer batter to cupcake cups, filling them ⅔ full.
Bake for 18-20 minutes, until toothpick inserted comes out clean.
Transfer to a cooling rack and allow to cool completely, before frosting.
In the bowl of a stand mixer beat heavy cream on high for 1-2 minutes (do not over beat). Refrigerate.
In a second bowl beat cream cheese, powdered sugar and vanilla until incorporated. Start on low and increase speed. Make sure you scrape the sides and bottom of the bowl to make sure all cream cheese is incorporated.
Carefully fold whipped cream into cream cheese mixture.
Fill a piping bag (use your favorite tip) and pipe frosting onto cool cupcakes.
Keep cupcakes refrigerated.