Pumpkin Cupcakes with Maple Frosting

I found a template to make cute cupcake wrappers at snow&graham

2 cup all purpose flour

2 tsp Baking Powder

1 tsp Baking Soda

1 tsp Kosher Salt

2 tsp Ground Cinnamon

1/2 tsp ground ginger

1 tsp ground nutmeg

1 cup sugar

1 cup light brown sugar lightly packed

*mix dry ingredients first

add to dry mixture
4 extra large eggs
2 cups canned pumpkin puree (not pie filling)
1 cup vegetable oil

Preheat over to 350 degrees. Line cupcake tins with liners. Fill liners 2/3 full of batter. Bake for 20-25 minutes, until toothpick comes out clean. Set aside and cool completely

Maple Frosting
12 ounce Cream cheese (room temperature)
6 TBSP unsalted butter (room temperature)
1/2 tsp Natural maple flavor
1 tsp pure vanilla extract
4 cups sifted confectioners sugar

Mix cream cheese & butter until smooth. Stir in the maple, and vanilla. With mixer on low slowly add the confectioners sugar and mix until smooth.

Top with coarsely chopped heath bar on top of frosting