Pumpkin mini cupcakes with vanilla and cream cheese frosting

I use the recipe from food network, and I omit the maple syrup and pecan for the frosting, I use vanilla beans instead. But nevertheless my family love it!!

Ingredients

Pumpkin Cupcakes:

• 1 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon allspice
• 1/2 teaspoon nutmeg
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• Kosher salt
• 1 stick butter, softened
• 1/2 cup sugar
• 1/2 cup canned pure pumpkin puree
• 1 1/2 teaspoons pure vanilla extract
• 2 large eggs

Maple Cream Cheese Frosting:

• 1 (8-ounce) block cream cheese
• 2 tablespoons butter, at room temperature
• 2 tablespoons pure maple syrup (I omit)
• 2 cups powdered sugar
• Vanilla seeds 
• Chopped toasted pecans, for topping --> (I skipped this)

Directions

For the pumpkin cupcakes: Preheat the oven to 350 degrees F. Line 1 (12-cup) muffin pan with paper cupcake liners.

In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg, baking powder, baking soda and 1/4 teaspoon salt. Set aside.

In a large bowl, add the butter and the sugar. Beat with a hand-held mixer until light and fluffy, 3 to 4 minutes. Add the pumpkin puree and the vanilla extract. Slowly beat in the eggs, one at a time. Incorporate the dry mixture into the wet mixtures together until thoroughly combined.

Using an ice cream scoop, fill each cupcake liner 3/4 of the way full. Bake until the tops turn golden brown and a toothpick inserted in the center of the cupcake comes out clean, about 20 minutes. Remove the cupcakes from the oven to a wire rack and cool completely before frosting .

For the cream cheese frosting: Add the cream cheese, butter, vanilla beans, and salt to a large bowl and beat until creamy. Gradually add the powdered sugar until thoroughly combined.

Top the cupcakes with the frosting.