In a mixer combine oil, eggs, both sugars, and pumpkin.
In a separate bowl whisk together baking soda, baking powder, salt, flour, cinnamon, ginger, and nutmeg. Slowly add the flour mixture to the liquid mixture till combined.
Add cupcake liners to tins and fill 2/3 of the way full with batter. Bake for 18-20 minutes at 350°. Cool completely before frosting.
To make the frosting, combine cream cheese and butter with an electric hand mixer until smooth; add vanilla extract and maple extract.
Add powdered sugar one cup at a time until combined. Frost cupcakes when cooled. (Frosts 16 cupcakes using a 1M star tip as pictured or all 24 cupcakes if spreading with a butter knife.)