Pumpkin Cupcakes

INGREDIENTS

• 2 tablespoons butter, at room temperature
• Kosher salt
• 1/2 cup canned pure pumpkin puree
• 1/2 cup sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon allspice
• 1 cup all-purpose flour
• 2 large eggs
• 2 cups powdered sugar
• 1/2 teaspoon ground ginger
• Chopped toasted pecans, for topping
• 1 1/2 teaspoons pure vanilla extract
• 1 stick butter, softened
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 (8-ounce) block cream cheese
• 1/2 teaspoon nutmeg
• 2 tablespoons pure maple syrup