The Best Skinny Pumpkin Cupcakes

• 2 cups oat flour (you can make this by simply grinding up oats in the blender until they’re powder)
• 1 teaspoon baking soda
• 1 1/4 teaspoons cinnamon
• 3/4 teaspoon ground ginger
• 1/4 teaspoon cloves
• 1/2 all-spice
• 1/4 teaspoon nutemg
• 1/2 teaspoon salt
• 3/4 cup maple syrup
• 2 large eggs, room temperature
• 1/2 cup coconut OR olive oil, melted if using coconut
• 1 cup pumpkin puree
• 1 tablespoon orange juice
• 1 tablespoon molasses
• 2 teaspoons vanilla extract

For the Frosting:

For the Greek Yogurt Maple Frosting:

• 4 ounces cream cheese, full-fat; softened and cut into small chunks
• (1) 6 oz container plain, full-fat Greek yogurt
• 1 1/2 tablespoons maple syrup
• 1/2 teaspoon cinnamon
• 1/2 cup toasted pecans, optional