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1
Position oven rack in the middle of oven; preheat to 350.
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2
Line a standard 12-cup muffin pan with paper or foil liners.
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3
In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, allspice, and nutmeg.
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4
In another bowl, whisk together the pumpkin puree, sugar, oil, and eggs.
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5
Add the flour mixture and whisk to combine completely (don't over mix); stir in chopped pecans.
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6
Divide batter evenly among prepared muffin cups, filling each about 3/4 full.
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7
Bake 22-24 minutes, or until a pick comes out clean.
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8
Let cupcakes cool in pan on a wire rack for 5 minutes.
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9
Transfer cupcakes to wire rack and let cool completely, about 1 hour.
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10
The glaze (make right before you are ready to use): in a bowl, whisk together the sugar, milk, and maple extract; the glaze should be spreadable.
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11
If it seems too thick, whisk in additional milk, a few drops at a time; if it seems too thin, whisk in additional sugar, one teaspoon at a time; use immediately (glaze will dry and harden slightly upon standing).
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12
Spoon glaze over the cupcakes and serve (The glazed cupcakes can be refrigerated in an airtight container for up to 4 days; bring to room temperature before serving).
