Peel the pumpkin and grate it finely.
Whisk the eggs together with sugar and brown sugar until they form a fluffy mixture.
Fold flour, vanilla sugar, cinnamon, salt, and pumpkin into the batter.
Melt the butter and fold it into the batter as well.
Divide the batter into 12 muffin cups and bake for about 20 minutes at 200 degrees Celsius (392 degrees Fahrenheit) - until they are firm and golden.
Use a hand mixer to whip the butter, powdered sugar, lemon juice, water, and vanilla sugar together until a creamy frosting forms.
Fold in the cream cheese - but only until the frosting is even and smooth (it can become too thin if folded too much).
When your muffins are baked, cut a hole in each one and put 1 tsp dulce de leche in each hole (can be omitted, in which case just top with frosting; it also tastes delightful).
Put the frosting in a piping bag with a star nozzle and decorate your muffins.
Optionally, top with some caramel flakes - serve.
