Preheat oven to 350 degrees. Line muffin tin with paper liners.
In bowl of electric mixer fitted with paddle attachment, mix together brown and white sugars. Add butter and beat until light and fluffy. Add molasses and egg, mix to combine. Scrape down sides. Add pumpkin puree and mix to combine.
In separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
Add dry mixture to pumpkin mixture in 3 batches, alternating with the milk.
Pour batter into liners. Bake 15-18 minutes. Let cool completely before frosting.
For cinnamon cream cheese frosting:
Cream butter and cream cheese together until light and fluffy. Add powdered sugar and cinnamon and mix until a smooth frosting forms.
For maple cream frosting:
Beat cream cheese until light and fluffy. Add powdered sugar, maple extract and milk or maple syrup and mix until frosting forms.