Pumpkin cupcakes with maple cream cheese frosting.

Cupcakes
4 eggs
3/4 cup vegetable oil
2 cups sugar
1 (15 ounce) can pumpkin
1 3/4 cups all purpose flour
1/4 cup corn starch
4 teaspoons pumpkin pie spice
2 teaspoons baking powder
1 tablespoon baking soda

Frosting
11 ounces cream cheese, softened
2/3 cup unsalted butter,  softened
4 cups powered sugar
1/4 cup pure maple syrup

Preheat oven to 350 degree

To make the cupcakes:
Blend the eggs, oil, sugar and pumpkin in a mixing bowl.
In a separate bowl stir together the flour, corn starch, pumpkin pie spice, baking powder and baking soda.
Add the dry ingredients to the pumpkin mixture and beat until well blended.
Fill lined muffin tins about 2/3 the way up.
Bake for 30 minutes or until center springs back when touched. Or a toothpick inserted into the center comes out clean.
Let cool on wire rack before frosting.

To make the frosting:
Beat the cream cheese and butter together until well combined.
Add powdered sugar and pure maple syrup and beat until smooth.
Spread over cooled cupcakes.
And enjoy!