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Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, and vegetable oil until well combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Gradually add the dry ingredients to the wet ingredients and mix until just combined, being careful not to overmix.
Scoop the batter into the prepared muffin cups, filling them about ¾ full.
Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean.
Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
In a medium bowl, beat the cream cheese and unsalted butter until smooth and creamy.
Gradually add the powdered sugar and beat until light and fluffy.
Frost the cooled cupcakes with the brown sugar cream cheese frosting.