Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners.

In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until combined.

In a separate bowl, beat melted butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each, then stir in vanilla extract.

Gradually alternate adding dry ingredients to the butter mixture with the milk, mixing gently until just combined.

Scoop the batter into the lined muffin pan, filling each liner about ¾ full. Bake for 20-25 minutes or until a toothpick comes out clean.

In a bowl, mix light brown sugar, pure maple syrup, and toasted pecans to prepare the pecan pie filling.

Once cupcakes have cooled, create a small well in each and spoon in the pecan pie filling.

To make the frosting, beat cream cheese with powdered sugar and a splash of heavy cream until smooth. Frost each cupcake and drizzle with caramel sauce.

Brush a light layer of caramel glaze over the frosted cupcakes for extra shine.