Makes 10 cupcakes (and lots of frosting)
Adapted from Ina Garten
For the Cupcakes:
For the Maple Frosting:
Preheat the oven to 350 degrees Fahrenheit. Brush or spray the top of 10 muffin tins holes with vegetable oil (so that the tops of the muffins don't stick) and line them with muffing liners.
In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
In an stand mixer fitted with the paddle attachment, whisk together the eggs, pumpkin purée, granulated sugar, brown sugar, and vegetable oil.
Then, add the flour mixture and stir until just combined. Don't over mix the cupcakes (this goes for quick breads and cakes too).
Spoon the batter into the prepared muffin pan and bake for 20 to 25 minutes, until a cake tester (or kabob skewer) inserted in the center comes out clean. Set aside to cool completely.
Meanwhile, make the Maple Cream Cheese frosting.
Clean our your stand mixer bowl and paddle attachment. Then, use them to mix the cream cheese and butter together on a low speed until they are smooth. Scrap the bottom of the bowl. Stir in the maple flavoring and vanilla extract. With the mixer still on low, slowly add the confectioners' sugar and mix until smooth.
Spread the frosting generously over the cupcakes (you will absolutely have leftover frosting and you should absolutely eat it out of the bowl with a spoon) and sprinkle with the chopped Heath bars.
Keep covered at room temperature until serving.