For Cupcakes:
1 1/2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/2 cup butter, room temperature
1/2 cup sugar
1/2 cup brown sugar
2 large eggs
3/4 cup pumpkin puree
1 tsp vanilla extract
1/2 cup buttermilk

For Frosting:
1 cup butter room temperature
1/4 cup pure maple syrup (pref Grade B)
3/4 tsp ground cinnamon
1/4 tsp salt (optional)
2 tsp vanilla extract
1 tbsp milk
2 1/2 – 3 1/2 cups confectioners’ sugar