I like to frost these soon before serving. You can make the frosting ahead, transfer it to a zip top bag, and store in the fridge until ready to add to the cupcakes.
8ouncescream cheese(soften at room temperature for at least an hour—it should be soft when you poke it with your finger)
2tablespoonsmaple syrup
1/2teaspoonvanilla extract
Instructions
To make the cupcakes:
Preheat the oven to 350 degrees F and grease a 24-cup nonstick muffin tin with nonstick spray or line with paper mini cupcake liners.
Stir together the pumpkin puree, oil, egg, and vanilla in a large bowl.
Stir in the flour, sugar, pumpkin pie spice, baking powder, baking soda, and salt.
Portion into the prepared muffin tin using about 1 tablespoon per cup. Bake for 12-14 minutes or until a cake tester inserted into the center comes out clean.
Transfer to a wire rack to cool completely.
Frost with Cream Cheese Frosting and serve.
To make the frosting:
Add softened cream cheese to a medium bowl with the maple syrup and vanilla extract. Mix together with a whisk until fluffy. (If this is hard to do due to the temperature of your cream cheese, you can use an electric handheld mixer.)
Spread onto the cupcakes or add to a zip-top plastic bag. Seal and cut one corner off. Pipe onto the cupcakes.
Add sprinkles if desired.
Notes
The cupcakes can be made 24 hours before you plan to frost them. Let cool completely on a wire rack then store in an airtight container at room temperature.
Store frosted leftovers in the fridge for up to 3 days in an airtight container.