First, make the cupcakes. Preheat the oven to 350°F. Line two muffin cups of a standard size muffin tin with cupcake liners, then spray the muffin liners and the top of the tin with cooking spray. Set aside.

In a small mixing bowl, whisk together the pumpkin puree, granulated sugar, vegetable oil, egg white, and vanilla extract until smooth and fully combined. Add the flour, baking powder, baking soda, cinnamon, nutmeg, ginger and salt. Whisk until combined and no streaks of flour remain. Do not over mix!

Use a silicone spatula to scrape the batter evenly into the prepared muffin cups. Bake until the cupcakes have domed up, resist light pressure when you press on them, and a butter knife inserted in the center of a cupcake comes out with just a few moist crumbs attached, 18 to 22 minutes. Place the pan on a cooling rack and allow the cupcakes to cool slightly in the pan before removing from the pan and placing directly on the cooling rack to cool completely, about 30 minutes.

While the cupcakes cool, make the cinnamon cream cheese frosting. In a small mixing bowl, whisk together the softened cream cheese and butter until the mixture is homogeneous and lightens in color slightly, about 1 minute. Add the powdered sugar, cinnamon, vanilla extract, and salt and whisk until combined and fluffy.

Transfer the frosting to a piping bag fitted with a small round tip (you can also spoon the frosting on top). Once the cupcakes are cool, use a small sharp knife or a melon baller to cut out a 1 inch hole from the top of each cupcake (you can just eat the small piece. That’s what I do!). fill the hole with a spoonful of caramel sauce. Pipe the frosting onto the two cupcakes. Devour!