1cup(120g) powdered sugarsifted, plus more as needed
Preheat your oven to 350°F and line a cupcake pan with 4 cupcake liners.
In a small bowl, whisk together flour, baking powder, cinnamon, allspice, nutmeg, and salt. Set aside.
In a medium bowl, combine both sugars, vegetable oil, egg white, pumpkin puree, and vanilla extract. Whisk until smooth. Add flour mixture and use a spoon to stir until just combined.
Divide batter between the prepared cupcake cups, filling about 2/3 of the way full. Bake for 19 to 23 minutes, until a toothpick inserted into the center of the cupcakes comes out with just a few moist crumbs.
Cool cupcakes in the pan for 5 minutes before transferring to a cooling rack to cool completely before frosting.
Cream Cheese Frosting
In a medium bowl, combine butter, cream cheese, and vanilla, and beat until well-combined and fluffy. Add powdered sugar and beat until smooth. If needed, beat in a little more powdered sugar until it reaches your desired consistency. Transfer to a piping bag and pipe onto cooled cupcakes. Serve and enjoy!
*You can replace the spices (not the salt) with 1/2 teaspoon of pumpkin pie spice.