Here is the aforementioned recipe for pumpkin cupcakes with maple cream cheese frosting.
1 1/2 cups all purpose flour
1 1/2 cups whole wheat flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1 cup butter at room temperature
1 1/2 cups sugar
15 ounces pumpkin puree
Preheat oven to 325 degrees Fahrenheit. Insert liners into medium cupcake pans.
In a bowl sift flours, baking powder, baking soda, salt, nutmeg, and cloves.
Cream butter and shortening with an electric mixer until light and fluffy. Add eggs one at a time and mix well.
Gradually add dry ingredients and pureed pumpkin to the butter mixture until incorporated into a smooth batter.
Fill the cupcake liners two-thirds full. Bake 20-25 minutes or until cupcakes are springy to touch. Remove from oven to a wire rack and cool for 10 minutes.
Beat 1/4 cup butter with 4 ounces of cream cheese until light and fluffy. Add 2 tablespoons maple syrup and mix. Gradually add 2 cups of powdered sugar until incorporated.
Ice the cooled cupcakes.
Try not to drool while icing.