Preheat oven to 350 degrees, line muffin pan with cupcake liners.

In a large bowl whisk together pumpkin puree, buttermilk, oil, and eggs. Slowly add in spice cake mix. Whisk together until well combined.

Use a cookie or ice cream scoop to evenly distribute batter into cupcake liners.

Bake for 18-20 minutes or until toothpick inserted into the center of a cupcake comes out clean.

Allow cupcakes to cool for 5 minutes then transfer to wire cooling racks.

Once cooled frost with Spice Maple Buttercream.

*For the frosting:

In a stand mixer or large bowl beat cream cheese and softened butter until creamy. Gradually add maple syrup.

Add pumpkin pie spice and salt.

Slowly add confectioners sugar one cup at a time. Beat until smooth.

Pipe cupcakes and top with chopped pecans.