Preheat oven to 350 degrees F (175 degrees C).
In a medium-sized mixing bowl, stir together All-Purpose Flour (1 1/2 cup), Pumpkin Pie Spice (2 teaspoon), Baking Powder (2 teaspoon) and Salt (1/4 teaspoon). Set aside.
In a small mixing bowl, stir together Pumpkin (1 cup), Molasses (2 tablespoon) and Vanilla Extract (1 teaspoon). Set aside.
In a large mixing bowl, use an electric mixer on medium speed to beat Butter (1/2 cup) Caster Sugar (1/2 cup) and Brown Sugar (1/4 cup) until light and fluffy. Continue to beat, adding Egg (2), one at a time, beating well after each egg is added.
Add a portion of the flour mixture, alternately, with a portion of the pumpkin mixture to the batter, and continue to beat until all ingredients are combined. Scrape down the sides of the bowl as needed.
Line a 12-well cupcake tin with paper liners. Use a ¼-cup ice cream scoop to fill the tin with batter. Bake cupcakes in the preheated oven until a toothpick inserted in the center comes out clean.
Let cool, and then frost, if desired. Serve and enjoy!