Pumpkin Cupcakes with Maple Syrup

Instructions:

1. Preheat your oven to 350°F (175°C) and line a standard muffin tin with paper liners.
2. In a large bowl, whisk together the pumpkin puree, maple syrup, egg, oil, and vanilla extract until smooth.
3. Sift in the white whole wheat flour, baking soda, baking powder, pumpkin pie spice, and salt. Stir gently with a spatula until just combined.
4. Distribute the batter evenly among the 12 liners, filling each about 3/4 full. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
5. Transfer cupcakes to a wire rack and allow them to cool completely for 60 minutes.
6. Beat the chilled low-fat cream cheese and softened butter together on medium-high speed until smooth.
7. Gradually mix in powdered sugar, vanilla extract, and ground cinnamon. Add heavy cream one tablespoon at a time if needed for consistency.
8. Pipe the frosting onto the cooled cupcakes using a piping bag.