Preheat your oven to 350 degrees F. and line a muffin tin with cupcake liners.
In a large bowl, combine the all-purpose flour, ground cinnamon, salt, baking soda, and baking powder.
In a separate bowl, combine the oil, sugar, room temperature eggs, pumpkin puree, and vanilla extract.
Pour the pumpkin mixture into the flour mixture and mix until well combined. Don't overmix.
Using an ice cream scoop, scoop the batter evenly into your muffin tin and bake for 18-20 minutes or until done. Allow the cupcakes to cool completely before decorating.
To make the cream cheese icing, mix the butter and cream cheese until smooth. Add the powdered sugar, vanilla, milk, and mix for 3-5 minutes.
Remove about ¼ of the icing and place it into a separate small bowl. Color the icing in the large bowl orange and color the icing in the small bowl black.
Place icings into icing bags. Cut a large opening on the orange icing and just a small opening on the black icing (small opening for black as it will be used for finer details).
Pipe orange icing in a flat circle on cooled cupcakes. Use black icing to pipe faces onto the jack-o-lanterns.
Place a green jelly bean at the top of each cupcake to create the pumpkin's stem. Enjoy!