Pumpkin Cupcakes with Maple Cream Cheese Frosting

INGREDIENTS

1 cup

all-purpose flour

1 tsp

baking powder

1/2 tsp

baking soda

1/2 tsp

kosher salt

1 tsp

ground cinnamon

1/2 tsp

ground ginger

1/2 tsp

ground nutmeg

extra-large eggs, at room temperature

1 cup

canned pumpkin purée (8 ounces), not pie filling

1/2 cup

granulated sugar

1/2 cup

light brown sugar, lightly packed

1/2 cup

vegetable oil

1 tsp

vanilla extract

For the Frosting:

6 oz

cream cheese, at room temperature

3 tbsp

unsalted butter, at room temperature

1/4 tsp

Boyajian Natural Maple Flavor

1/2 tsp

pure vanilla extract

2 cups

sifted confectioners' sugar

1/2 cup

coarsely chopped Heath bars, for serving (2 1.4-ounce bars)