1. Preheat oven to 350°F. Line muffin/cupcake pan with paper cupcake liners. Set aside.

2.Measure all dry ingredients and place in mixing bowl. Set aside.

3. In bowl of stand mixer fitted with paddle attachment, cream butter until smooth, add sugars, beat until well combined about 2 minutes.

4.Add pumpkin and extracts beat 3 minutes. Lower speed on mixer and add two eggs, beat to combine. Add dry ingredients mix to blend. Scrape down sides and bottom of mixing bowl, beat 30 seconds. Batter will be thick.

5. With ice cream scoop place batter into each liner filling 3/4 full, bake 17-18 minutes or until toothpick inserted in center comes out clean. Cool cupcakes in the pan for 5 minutes before removing. Remove to wire rack.

Make Maple Cream Cheese Buttercream

1. In bowl of stand mixer fitted with paddle attachment, cream butter and cream cheese until smooth and creamy about 5 minutes.

2.Turn mixer to low speed, add confectioner’s sugar one cup at a time mixing well after each addition. Add extracts and ground cinnamon, mix on low 30 seconds. Mixing on low will prevent air bubbles in your buttercream.

3. Fit disposable piping bag with #tip 1 M or 2 D. Fill bag with buttercream. Pipe large swirl on top of center of each cupcake. Insert mini edible pumpkin on side of swirl or as desired. Serve immediately.

*I recommend garnishing cupcakes right before serving. Store mini pumpkins in air tight container in the refrigerator. Also store buttercream and frosted cupcakes in refrigerator due to cream cheese frosting.

How to Make Edible Pumpkins

In medium bowl, mix all ingredients for pumpkins together, except for the cinnamon sugar mix & chocolate chips. Mix until smooth.  Using a small scoop or 1 tablespoon scoop, shape dough into small balls like a pumpkin. Roll pumpkins in cinnamon sugar mixture, using a toothpick make ridges on side of dough resembling a pumpkin. Attach single chocolate chip on top of pumpkins. Store in covered container in refrigerator until ready to serve.