These little moreish morsels are light, moist and slightly spiced, then to top it off the creamy, maple frosting is just that.....heavenly!
I have made these a few too many times now, i am going to push this recipe to the back somewhere (after i have shared it with you all).  I am trying to get fit and these little delights aren't helping!  They are seriously delicious and easy to make.  At the moment whilst pumpkins are in season and reasonably priced they are a must.

Enjoy, and I look forward to your comments!

Makes 12-16 cupcakes

115 g unsalted butter at room temperature
1 cup firmly packed dark brown sugar
1/3 cup sugar
2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp ginger
½ tsp ground cloves
¼ tsp ground nutmeg
½ tsp salt
¼ tsp freshly ground black pepper
2 large free range eggs
½ cup buttermilk mixed with 1 tsp vanilla extract
350g cooked pumpkin, pureed

500 g cream cheese, softened
115 g unsalted butter, at room temperature
2 cups icing sugar
¼ cup pure maple syrup

To make the cupcakes

NB: I steamed my pumpkin until very soft, drain well and puree until smooth.

Preheat the oven 175C.

Put 12-16 pretty cup-cake papers into muffin tins.

Cream the butter and sugars until light and fluffy about 5 minutes. Meanwhile sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, salt and pepper in a medium bowl.

Add the eggs one at a time beating well. Beat in the pumpkin and mix until smooth. Alternate adding the flour and milk mixture (I like to begin and end with the flour). Mix until well combined. Spoon into the papers – you want them ¾ full. Lightly tap the pans once to remove any air bubbles. Bake the cakes until a toothpick comes out clean, about 20 to 25 minutes. Cool the cupcakes completely on a cooling rack.

To make the frosting:

Add all the ingredients in a mixer and beat until fluffy and smooth. Ice generously, swirling decoratively!