Step 1: Make Chai Spice Blend - In a shallow bowl, combine cinnamon, ginger, cardamom, nutmeg, allspice, cloves, and black pepper. Divide mixture in half, set aside one half for topping later.

Step 2: Prep Oven and Pan - Preheat your oven to 350°F (175°C) and line 16 cupcake molds with paper liners.

Step 3: Mix Wet Ingredients - Beat together melted coconut oil, brown sugar, eggs, vanilla extract, and pumpkin puree until smooth.

Step 4: Combine Dry Ingredients - Gradually add flour, baking powder, baking soda, kosher salt, and reserved spice blend. Stir until smooth.

Step 5: Bake Cupcakes - Spoon batter into prepared liners and bake for 18-22 minutes until a toothpick comes out clean.

Step 6: Prepare Frosting - In a saucepan, melt butter, heavy cream, and brown sugar over medium heat. Bring to a boil for one minute, then cool.

Step 7: Frost Cupcakes - Mix cooled frosting mixture with remaining butter, vanilla, cinnamon, and powdered sugar. Frost cooled cupcakes and sprinkle with reserved spice blend.