Step 1: Preheat the Oven

1. Preheat your oven to 350°F (175°C).

2. Line 22 muffin cups with paper liners to prevent sticking.

Step 2: Prepare the Dry and Wet Ingredients

1. In a medium bowl, whisk together:

   • Flour

   • Pumpkin pie spice

   • Baking powder

   • Baking soda

2. In a separate bowl, mix:

   • Milk

   • Maple syrup

   • Vanilla extract

Step 3: Cream the Butter and Sugars

1. In a large mixing bowl, beat together:

   • Softened butter

   • White sugar

   • Dark brown sugar

2. Mix until the texture is light and fluffy (about 2 minutes).

Step 4: Add Eggs and Pumpkin

1. Add the eggs one at a time, mixing well after each addition.

2. Scrape down the bowl and add the canned pumpkin, mixing until smooth.

Step 5: Combine Dry and Wet Ingredients

1. Add the flour mixture in 3 batches, alternating with the milk mixture in 2 batches.

2. Mix briefly after each addition, being careful not to overmix.

Step 6: Fill and Bake the Cupcakes

1. Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.

2. Bake for 17–20 minutes, or until a toothpick inserted in the center comes out clean.

3. Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 7: Prepare the Cinnamon Buttercream Frosting

1. In a large bowl, beat together:

   • Butter

   • Half-and-half

   • Vanilla extract

2. Once smooth, gradually add confectioners’ sugar, one cup at a time, mixing on low speed.

3. Beat until the frosting is smooth and spreadable.

4. Mix in the ground cinnamon for a warm, spiced flavor.

Step 8: Frost the Cupcakes

1. Once the cupcakes are completely cooled, frost them using a piping bag or a spatula.

2. Sprinkle extra cinnamon or add a drizzle of maple syrup for decoration.