Pumpkin Spice Cupcakes with Maple Cream Cheese Icing

Ever inspired by Cupcakes & Cashmere's food posts, I made these incredible little Pumpkin cupcakes yesterday. They use 100% pure pumpkin puree (not pie filling) which makes them taste so fresh. They're perfect for a fall day or even as an alternative to pumpkin pie. They're very easy to make, and the icing is an absolutely perfect compliment. I garnished them with pecan halves after messily frosting them and they were complete with a lovely autumn-afternoon-home-cooked feel.

The recipe is Ina Garten's and can be found here. I doubled up the recipe to make about 20 cupcakes. Enjoy!