Pumpkin Cupcakes with Malty Cream Cheese

1. Preheat the oven to 350 degrees
2. Line 1 (12-cup) muffin pan with paper cupcake liners.
3. In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg, baking powder, baking soda and 1/2 teaspoon coarse sea salt. Set aside.
4. In a large bowl, add the butter and the sugar.
5. Beat with a hand-held mixer until light and fluffy, 3 to 4 minutes.
6. Add the pumpkin puree and the vanilla extract.
7. Slowly beat in the eggs, one at a time.
8. Add dry ingredients and mix until thoroughly combined.
9. Fill each cupcake liner 3/4 of the way.
10. Bake until the tops turn golden brown and a toothpick inserted in the center of the cupcake comes out clean, about 20 minutes.
11. Remove the cupcakes from the oven to a wire rack and cool completely before frosting.

Directions for the frosting:

1. Add the cream cheese, butter and maple syrup to a large bowl and beat until creamy.
2. Then gradually add the Malt Powder until thoroughly combined.