Cupcakes

1. Preheat oven to 350°
2. Line muffin tin with cupcake liners.
3. In a bowl whisk together flour, cinnamon, ginger, nutmeg, allspice, baking soda and baking powder. Set aside.
4. In a large mixing bowl cream together butter and sugar until light and fluffy, about 3 minutes.
5. Add in pumpkin, eggs and vanilla and mix together on medium speed until incorporated.
6. Turn mixer to low and add in dry ingredients, mixing until combined evenly.
7. Fill each liner about 2/3 full with batter.
8. Bake for 15-20 minutes until centers are set.
9. Remove from oven and cool completely.

Streusel

1. In stand mixer combine flour, sugar, salt and cinnamon. Mix a few seconds until combined.
2. Pour in melted butter and mix until mixture is a coarse crumble.
3. Sprinkle mixture on a parchment lined baking sheet and bake for 20 minutes until crumbs start to golden. (They will still feel soft, but will harden more as they cool.)
4. Remove from oven and let cool completely.

Frosting

1. In mixer beat together cream cheese and butter until smooth.
2. Melt white chocolate over double boiler and add to butter/cream cheese mixture.
3. Beat on medium speed until smooth.
4. Turn mixer to low and add in powdered sugar. Turn speed up to medium and beat until smooth.
5. Let cool for 10 minutes before frosting cupcakes.

Assemble cupcakes

1. Frost with a few tablespoons of frosting and top with streusel. Drizzle with caramel, if desired.