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.