Pumpkin Cupcakes with Maple-Ginger Frosting

I decided to be a nice co-worker and bring in some cupcakes for the folks in the office. And with Thanksgiving coming up this Thursday, what better than a cupcake rich with the quintessential flavors of fall.

Pumpkin Cupcakes with Maple-Ginger Frosting
(makes 12)

For the cupcakes
1 cup all purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1 stick (8 tablespoons butter), melted and cooled
2 eggs, room temperature
1 cup packed light brown sugar
¼ teaspoon vanilla
½ teaspoon freshly grated ginger
1 cup pumpkin puree

For the frosting
4 ounces cream cheese, room temperature
1 stick (8 tablespoons) butter, room temperature
¼ cup maple syrup, preferably grade B*
1-2 teaspoons freshly grated ginger (to taste)
1 ½ - 2 cups confectioners sugar, sifted

*Grade B maple syrup is darker than Grade A Dark Amber and therefore has a richer maple taste.

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Cupcakes:
Heat oven to 350° F.

In a large bowl, sift together the dry ingredients (flour – nutmeg). In a separate bowl, whisk together the remaining ingredients except for the pumpkin. Add the wet to the dry ingredients and stir to combine. Mix in the pumpkin puree.

Evenly distribute the batter among 12 lined cups of a muffin pan. (Fill the papers about 2/3 full; the cupcakes will rise to the top.)

Bake the cupcakes until a toothpick comes out clean, 20-22 minutes.

Let the cupcakes cool completely before frosting.

Frosting:
Beat the cream cheese until smooth. Add the butter and beat until combined. Add the maple syrup and ginger and beat to combine.

Add 1 ½ cups of the sugar and beat on low speed until combined. Add up to ½ cup more of sugar so that the frosting is thick. (I used 1 ¾ cups total.)