Step 1: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
Step 3: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Step 4: Beat in the eggs one at a time, then stir in the pumpkin puree and vanilla extract until well combined.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Step 6: Prepare the cinnamon swirl by mixing the brown sugar and cinnamon in a small bowl.
Step 7: Spoon a small amount of pumpkin batter into each cupcake liner, sprinkle with the cinnamon mixture, and repeat the layers.
Step 8: Use a toothpick to gently swirl the layers together to create the cinnamon roll effect inside the pumpkin cinnamon roll cupcakes.
Step 9: Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
Step 10: Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Step 11: Prepare the frosting by beating the cream cheese and butter together, then gradually adding powdered sugar and vanilla until smooth.
Step 12: Frost the cooled pumpkin cinnamon roll cupcakes and sprinkle with a little extra cinnamon if desired.