Pumpkin Cupcakes with Maple Frosting

INGREDIENTS

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg
• 2 extra-large eggs, at room temperature
• 1 cup canned pumpkin purée (8 ounces), not pie filling
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, lightly packed
• 1/2 cup vegetable oil