Pumpkin Cupcakes with Maple Frosting

I found this in my House Beautiful magazine and decided to be brave and make it into a cake for a teacher's luncheon.  It was delicious!  Especially the frosting.  The recipe below is for the cupcakes but you can double the recipe (for the cupcakes and frosting) and make a 9x13 cake you just have to increase the baking time and check it for doneness.

Ingredients:
1 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
2 extra-large eggs, at room temperature
1 cup canned pumpkin purée (8 oz.) not pie filling
1/2 cup granulated sugar
1/2 cup light brown sugar, lightly packed
1/2 cup vegetable oil
Maple Frosting (recipe follows)
1/2 cup coarsely chopped Heath bars, for serving (2 1.4-oz bars)

Maple Frosting
6 oz. cream cheese, at room temperature
3 Tbsp. unsalted butter, at room temperature
1/4 tsp. maple flavoring
1/2 tsp. pure vanilla extract
2 cups sifted confectioners' sugar

Directions:
Preheat the oven to 350 degrees.  Brush or spray the top of 10 muffin tins with vegetable oil and line them with 10 paper liners.

Into a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.  In a larger bowl, whisk together the eggs, pumpkin purée, granulated sugar, brown sugar, and vegetable oil.  Add the flour mixture and stir until combined.

Divide the batter among the prepared tins and bake for 20 to 25 minutes, until toothpick inserted in the center comes out clean.  Set aside to cool completely.

Spread the cupcakes with the Maple Frosting and sprinkle with the chopped toffee bits.