Preheat an oven to 350 degrees F. Line 24 muffin cup with line paper muffin liners.
In a large mixing bowl using an electric mixer, beat the butter and both sugars until light and fluffy. Add the eggs one at a time. Beat in the vanilla and pumpkin puree.
Mix the flour, pudding mix, baking soda, salt, cinnamon, and pumpkin pie spice together in a separate bowl, then gradually add to the pumpkin mixture stirring just until blended
Pour the batter into the muffin cups and bake for 20-25 minutes or until tops are golden and toothpick inserted comes out clean. Cool in the pans for 10 minutes before removing.
In a mixing bowl, beat the whipping cream until stiff peaks form and set aside. In a second bowl, beat the cream cheese, butter, confectioners’ sugar, vanilla and lemon juice until creamy. Stir the whipped cream into the cream cheese mixture. Frost the cupcakes.