Preheat the oven to 350°F. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and pumpkin puree. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Line a muffin tin with cupcake liners. Spoon the batter evenly into the liners, filling each about two-thirds full.

Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Remove the cupcakes from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Once cooled, frost the cupcakes with your choice of frosting. Add decorations like edible fall leaves, candy corn, or sprinkles to enhance the festive look.

Arrange the decorated cupcakes on a platter or cake stand and serve at your Thanksgiving gathering.

Store any leftover cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.