Pumpkin Cupcakes

Preheat the oven to 350 degrees F (175 degrees C). Line 22 muffin cups with paper liners.

Combine flour pumpkin pie spice baking powder and baking soda in a medium bowl. Combine milk maple syrup and vanilla in another medium bowl; stir gently to combine.

Combine butter white sugar and brown sugar in a large bowl; beat with an electric mixer until smooth. Mix in eggs one at a time until well blended scraping down the bowl as necessary. Add flour mixture in 3 batches alternating with milk mixture beating batter briefly after each addition. Add pumpkin; mix until smooth and well combined. Divide batter evenly between the prepared muffin cups.

Bake in the preheated oven until a cake tester inserted into the center comes out clean 17 to 20 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.

Meanwhile combine butter half-and-half and vanilla extract for the frosting in a large bowl; beat with an electric mixer until creamy. Add confectioners' sugar 1 cup at a time and mix on the lowest setting until frosting reaches a good spreading consistency. Mix in cinnamon and spread on cooled cupcakes.