Ingredients

• 2 cups all-purpose flour
• 2 teaspoons pumpkin pie spice
• 1.5 teaspoons baking powder
• 0.5 teaspoons baking soda
• 1 cup whole milk
• 0.25 cups maple syrup
• 0.5 teaspoons vanilla extract
• 0.75 cups butter , softened
• 0.5 cups white sugar
• 0.5 cups dark brown sugar
• 3 eggs
• 1 cup canned pumpkin

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 22 muffin cups with paper liners.
2. 2 Combine flour, pumpkin pie spice, baking powder, and baking soda in a medium bowl. Stir milk, maple syrup, and ½ teaspoon vanilla in a separate medium bowl gently to combine.
3. 3 Combine ¾ cup butter, white sugar, and brown sugar in a large bowl; beat with an electric mixer until smooth. Mix in eggs, one at a time, until well blended, scraping down the bowl as necessary. Add flour mixture in 3 batches, alternating with milk mixture, beating batter briefly after each addition. Add pumpkin; mix until smooth and well combined.
4. 4 Spoon batter into the prepared muffin cups, filling each to the top.
5. 5 Bake in the preheated oven until a cake tester inserted into the center comes out clean, 17 to 20 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.
6. 6 Meanwhile, beat 1 cup butter, half-and-half, and 1 teaspoon vanilla extract in a large bowl with an electric mixer until creamy. Add confectioners' sugar, 1 cup at a time, beating well after each addition, until frosting reaches a good spreading consistency. Mix in ground cinnamon.
7. 7 Spread frosting over cooled cupcakes.

Nutrition per serving