1/4 cup (1/2 stick) unsalted butter, at room temperature
2 cups confectioners’ sugar
1/4 cup pure maple syrup
1/4 teaspoon fine sea or table salt
Sat fat 4g
How to Make It
Make the cupcakes: Heat oven to 350° F. Line two 12-cup muffin tins with paper liners. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and allspice.
In a large bowl, mix together the pumpkin puree, eggs, granulated sugar, and oil until uniform in color. Add the flour mixture. Mix until just combined (do not overmix).
Divide the batter among the prepared muffin tins and bake until golden brown and a toothpick inserted in the center of a cupcake comes out clean, 20 to 24 minutes. Transfer the cupcakes to a wire rack and let cool completely before frosting.
Make the frosting: Using an electric mixer, beat the cream cheese, butter, confectioners’ sugar, maple syrup, and salt on high until light and fluffy, 3 to 5 minutes, scraping down the sides of the bowl as necessary. Frost the cupcakes.