tasty pumpkin holiday cookies

I definitely cannot take credit for this amazing recipe. I believe it originally came from mybakingaddiction.com and I've taken the extreme liberty of adding it here so I can easily find and follow it the next time I need to bake these perfect cupcakes.I put the addition of maple syrup in the frosting myself, to give it a more seasonal flavor. This will make a lot of frosting. I was actually able to split it between two full batches of cupcakes.Be warned: once you have given these to friends, family or coworkers, you will be inundated with endless requests to make more!

For the Performance Triad, please use the nutrient & serving size information provided below.Recipe Analysis: (1 serving = 1 muffin)Per Serving: 127 calories; 2g protein; 3g fat, 25g carbs (12.5 carbs: 1 protein)Recipe = 3 servings of vegetables, 0.5 servings of fruit (0.5 vegetable per serving, 0 fruit per serving)*This recipe is from APHC Cooking Guide for Soldiers

My son is allergic to eggs so this is a great recipe for him to enjoy pumpkin muffins without a allergic reaction. And my whole family loves them.

Only two ingredients. These are the easiest cookies ever. Making them for Halloween at work tonight. Found this on B. Dylan Hollis you tube shorts. https://youtube.com/shorts/qP91wRpzp70?feature=share

A delicious twist on a fall or anytime favorite.