• Preheat the oven to 350° F.  Place muffin pan liners in a cupcake pan.
• In a large bowl, whisk together the almond flour, salt, and pumpkin pie spice mix.
• In a separate bowl, whisk together the eggs, pure pumpkin puree, maple syrup and vanilla extract.
• Combine the wet ingredients with the dry ingredients, gently stirring until incorporated.
• Divide the batter evenly between the prepared muffin cups using an ice cream scoop, filling almost to the top of each liner.
• Bake for 25 minutes, until a toothpick or knife comes out clean when inserted into the center.
• Place on a wire rack to cool before frosting.

Prepare the Frosting

• In a large bowl, cream the softened butter and cream cheese together.  Add vanilla extract, maple syrup and powdered sugar and beat until creamy and fluffy.
• Transfer the frosting into a bag with a piping tip and pipe the frosting onto the muffins as desired.
• This frosting will be enough for 12 cupcakes/muffins with a double layer.