Preheat oven to 180 degrees C (350 degrees F). Grease 14 cupcake tins or line a cupcake tin with 14 cupcake liners and set aside.
In a large bowl mix together the All-Purpose Flour (1 cup), Pumpkin Pie Spice (2 tablespoon), Salt (1 pinch), Baking Powder (1/4 teaspoon) and Baking Soda (1/4 teaspoon).
In another bowl, use an electric whisk to mix together the Canned Pumpkin Purée (1 3/4 cup) with Caster Sugar (1 cup), Egg (2), Vanilla Extract (1 teaspoon) and Evaporated Milk (3/4 cup). Add the dry ingredients into the wet mixture and stir until it's well combined.
Fill the cupcake tins or liners with 2/3 cup of the mixture in each cup. Place in the warm oven and bake for 18 to 20 minutes or until a skewer inserted in the middle of the cupcake comes out clean.
Wait 10 minutes for the cupcakes to cool before transferring them onto a wire rack to cool completely.
Prepare the frosting. In a large bowl, use an electric whisk (or a stand mixer fitted with a paddle attachment), to slowly beat the Unsalted Butter (3/4 cup) and gradually add the Powdered Confectioners Sugar (2 1/2 cup).
Then, add the Cream Cheese (1/2 cup), Orange Blossom Water (1 teaspoon), and Vanilla Extract (1 teaspoon). Mix until smooth and fluffy.
Top the cupcakes with frosting as desired. Decorate with chopped Candied Pecans (to taste), and a light pinch of Ground Cinnamon (to taste) or pumpkin spice.