Pumpkin Cupcakes with Maple Coconut Frosting

• Cupcakes
• 1 cup firmly packed light brown sugar
• 1/3 cup vegetable oil
• 1 cup canned pumpkin
• 3 eggs, room temperature
• ½ cup buttermilk
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp pumpkin pie spice
• ½ tsp ground cinnamon
• ½ tsp ground ginger
• ½ tsp Kosher salt
• Frosting
• 6 oz cream cheese, softened
• 2 Tbsp butter, softened
• 2 Tbsp real maple syrup
• 2 cups powdered sugar
• ½ tsp Kosher salt
• ¾ cup flaked coconut

1. Preheat the oven to 350°F. Place paper liners into a 12-cup cupcake pan and set aside.

2. Place brown sugar and oil in the bowl with the kneading/crushing blade. Mix at speed 8 for 1 minute. Scrape down the sides and bottom of the bowl. Add pumpkin, eggs, buttermilk and vanilla. Mix at speed 8 for 1 minute. Scrape down the sides and bottom of the bowl.

3. In a small bowl stir together flour, soda, spices and salt. Add to the Prep&Cook bowl and mix at speed 6 for 20 seconds, scraping bowl after first 10 seconds.

4. Spoon pumpkin batter into paper-lined cupcake pan. Bake for 20-22 minutes or until wooden pick inserted in center of cupcake comes out clean. Cool completely.

5. Meanwhile, place cream cheese, butter and maple syrup in the bowl with the kneading/crushing blade. Mix at speed 10 for 30 seconds. Scrape down the sides and bottom of the bowl after first 15 seconds. Add powdered sugar and salt. Mix at speed 6 for 30 seconds. Frost cupcakes and sprinkle with flaked coconut.