place rack in the lower third oven and preheat to 350

line a 12 cup muffin tin with baking liners

using an electric mixer beat the cream cheese and icing sugar for 3 min.

beat in 1 egg white and 1/2 tsp. vanilla

in bowl whisk the flour, pumpkin spice, baking powder and the 1/2 tsp salt

in another bowl mix the pumpkin puree, 2:eggs, white sugar, oil, and 1 tsp. vanilla

whisk in the flour mixture

layer the muffin cup with some of the pumpkin batter, then the cream cheese mixture then more of the batter

bake until springy to the touch about 25 min. let cool

using the mixer beat the brown sugar, remaining 4 egg whites and remaining 1/4 tsp. salt

fill a Med. saucepan with enough simmering water to reach a depth of 1 inch place the mixing bowl on top

whisk the mixture until it registers 160°F on a instant read thermometer

transfer the bowl back to mixer and beat at high speed till fluffy, lower the speed and beat to room temp. about 5 min.

add the butter, 1 tbsp. at a time then beat. at high for 5 min. beat in remaining 1/2 tap. vanilla

transfer the frosting to pastry bag and pipe large rosettes on top of cupcakes