Preheat oven to 350 degrees. Line muffin tin with cupcake liners.
Cream brown sugar and butter together in mixer.
Add in eggs, one a time, beating until fully combined.
Mix in pumpkin and maple syrup.
In a separate bowl, combine flour, baking powder, baking soda, pumpkin pie spice, and salt.
Gradually add dry mixture to wet mixture, stirring just until combined.
Stir in shredded carrots.
Scoop batter into cupcake liners, filling about 3/4 full.
Bake for 20 minutes or until an inserted toothpick comes out clean. Makes 18 cupcakes