Preheat oven to 350° F and line a cupcake tin with cupcake liners. Set aside.
In a large bowl, combine the eggs, brown sugar, pumpkin puree, pumpkin pecan butter, vegetable oil, and vanilla.
In a separate bowl, combine the flour pumpkin pie spice, baking powder, baking soda, and a pinch of salt. Add to dry ingredients to the wet ingredients and mix until just combined. Don't over mix.
Fill up the cupcake tins about half way with the batter. Add a truffle to the center of each cupcake and gently press it into the batter. Top the truffle with a spoonful of batter, just enough to cover it.
Bake for 15 to 16 minutes. Allow to cool completely.
While the cupcakes cool, make the frosting. Using an electric mixer, cream together the butter and cream cheese until fluffy.
Next, add the maple syrup, heavy whipping cream, vanilla extract, and cinnamon. Mix until combined.
Slowly add the powdered sugar and mix until the frosting is fluffy and smooth.
Top cupcakes with frosting and enjoy! Best if eaten within 3 days.