Step 1: Prepare the Cupcakes

• Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
• In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, allspice, ginger, nutmeg, and cloves.
• In a large bowl, whisk the canola oil, eggs, light brown sugar, pumpkin purée, and vanilla extract until smooth.
• Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Avoid overmixing to keep the cupcakes light and fluffy.
• Divide the batter evenly among the cupcake liners, filling each about ¾ full.
• Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 2: Make the Cream Cheese Frosting

• In a large mixing bowl, beat the cream cheese and butter together with an electric mixer until smooth and creamy.
• Mix in the vanilla extract and salt.
• Gradually add the powdered sugar, beating on low speed to incorporate, then increase to medium-high speed until the frosting is light and fluffy.
• Fold in the chopped pecans for extra texture and flavor.

Step 3: Prepare the Candied Pecan Garnish

• In a saucepan, combine the granulated sugar, light brown sugar, salt, corn syrup, and water over medium heat. Stir until the sugars dissolve.
• In a small bowl, whisk the cornstarch with 1 tablespoon of water to form a slurry. Add this to the saucepan and cook until the mixture thickens and becomes syrupy.
• Stir in the butter until melted, then fold in the chopped pecans.
• Spoon clusters of the candied pecans onto a parchment-lined sheet and let them cool completely. Once cooled, break into smaller pieces for garnishing.

Step 4: Assemble the Cupcakes

• Once the cupcakes are completely cool, pipe or spread the cream cheese frosting generously on top of each cupcake.
• Add a few pieces of candied pecans on top of the frosting for a sweet and crunchy garnish.
• Serve the cupcakes on a festive platter and enjoy!