Preheat oven to 350F. Line a 12-cup muffin pan with cupcake liners. In a large bowl, whisk together flour, sugar, salt, baking powder and pumpkin pie spice.
In another medium bowl, whisk together vegetable oil, milk, pumpkin puree, eggs and vanilla extract. Using a hand mixer, beat the wet ingredients into the dry ingredients until smooth.
Divide the cupcake batter between the lined muffin tins. Bake for 20-25 minutes. Let cool completely.
For the cream cheese frosting, in a large bowl beat cream cheese, butter and powered sugar together until fluffy. Add in vanilla extract and milk as needed, beat until smooth. Frost cupcakes when cooled.
