Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.

In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and spices.

In a separate bowl, mix pumpkin puree, granulated sugar, brown sugar, melted butter, vegetable oil, and eggs, then fold in Greek yogurt.

Pour the wet mixture into the dry ingredients and stir gently until just combined.

Divide the batter among the prepared muffin cups, filling each about two-thirds full, and bake for 20-25 minutes.

Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Prepare the frosting by beating cream cheese and butter until light and fluffy, then add powdered sugar and vanilla until smooth.

Frost the cooled cupcakes, drizzle with caramel sauce, and sprinkle with pecans if desired.