Preheat the oven to 350°F. Prepare 12 muffin cups by lining with paper liners. Whisk together the flour, pumpkin pie spice, baking powder, baking soda, salt and cinnamon in a small bowl and set aside.
In a large bowl, whisk together the pumpkin puree, brown sugar, sugar, canola oil and eggs and mix until well blended. Mix in the flour mixture until combined.
Scoop into prepared muffin tin, filling 1/2 to 2/3 of the way full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove from the pan and let cool on a cooling rack.
For the frosting, beat together the butter and cream cheese until light and fluffy. Add the powdered sugar slowly and beat until light and fluffy. Beat in the vanilla and maple extract. If necessary, add more powdered sugar until the frosting is firm enough to hold its shape but still light and fluffy.
Frost the cooled cupcakes with a 1M frosting tip or piping bag if desired.
Storage: Store in the refrigerator in an airtight container. The cupcakes will keep for about 4-5 days. You may freeze the cupcakes up to 3 months, however I prefer to freeze the cupcakes before frosting.