Preheat the oven to 350F and line a USA muffin tin with cupcake liners. 

In a small mixing bowl, sift together the pastry flour, baking powder, salt, pumpkin pie spice, and baking soda. Set aside for later.

In a large mixing bowl, add in all the remaining wet ingredients including the canned pumpkin puree, sugar, Torani Pumpkin Pie syrup, Bourbon, oat milk, vanilla extract, and oil. Then, whisk together to combine. 

Next, add the bowl of sifted dry ingredients to the bowl of wet ingredients and mix JUST until a thick batter forms and no large streaks of flour remain. It’s important not to overmix the batter for the best texture.

Use a cookie scoop or ladle to fill each muffin liner with batter until it is about ⅔ full. Tap the pan on the counter right before baking to release any large air bubbles. Then, add to the oven and bake at 350F for 17-19 minutes.

Once baked, remove the cupcakes from the pan immediately and place on a wire cooling rack to cool completely before frosting.

Once the cupcakes have cooled, make the maple pecan frosting. Start by adding the vegan butter to a large mixing bowl and beat with an electric mixer until fluffy and creamy, about 2 minutes. Then, add in the maple syrup and beat together another 30 seconds.

Gradually add in the powdered sugar ½ cup at a time and whip into the frosting. Once all the powdered sugar has been added, whip the frosting for another 2-3 minutes until white and fluffy.

The frosting will be semi soft, so it is recommended to add the bowl of frosting to the fridge for 10-15 minutes before piping. 

To pipe the frosting, add to a large piping bag and pipe evenly onto each cupcake. Then, top each cupcake with the crumbled maple bourbon pecan pieces. Serve and enjoy!