Pumpkin Cupcakes

Directions

1. 1
   For the pumpkin cupcakes: Preheat the oven to 350 degrees F. Line 1 (12-cup) muffin pan with paper cupcake liners.
2. 2
   In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg, baking powder, baking soda and 1/4 teaspoon salt.
3. 3
   Set aside.
4. 4
   In a large bowl, add the butter and the sugar.
5. 5
   Beat with a hand-held mixer until light and fluffy, 3 to 4 minutes.
6. 6
   Add the pumpkin puree and the vanilla extract.
7. 7
   Slowly beat in the eggs, one at a time.
8. 8
   Incorporate the dry mixture into the wet mixtures together until thoroughly combined.
9. 9
   Using an ice cream scoop, fill each cupcake liner 3/4 of the way full.
10. 10
    Bake until the tops turn golden brown and a toothpick inserted in the center of the cupcake comes out clean, about 20 minutes.
11. 11
    Remove the cupcakes from the oven to a wire rack and cool completely before frosting .
12. 12
    For the cream cheese frosting: Add the cream cheese, butter, maple syrup, and salt to a large bowl and beat until creamy.
13. 13
    Gradually add the powdered sugar until thoroughly combined.
14. 14
    Top the cupcakes with the frosting and chopped pecans.