1/4 c. butter, soft
1 (8 oz) pkg. cream cheese, room temperature
3 c. confectioners sugar
1/2 c. maple syrup
2 tsp. vanilla extract
Preheat oven to 375 degrees F. Insert paper liners into 24 muffin cups.
Sift together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Cream butter and sugar until light and fluffy. Beat in eggs. Blend in mashed pumpkin. Stir in flour mixture alternately with milk, blending after each addition. Stir in nuts.
Spoon batter into paper lined muffin cups, filling them about 2/3 full. Bake 25 minutes or until a wooden pick inserted in center comes out clean. Frost with cream cheese frosting when cool.
To make the frosting, combine all ingredients in large mixing bowl and beat until smooth.