Pumpkin Spice Cupcakes with Maple Frosting

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1/2 cup vegetable oil, plus extra for greasing the pan

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 teaspoon kosher salt

2 extra-large eggs, at room temperature

1 cup canned pumpkin puree (not pie filling)

1/2 cup granulated sugar

1/2 cup light brown sugar, lightly packed

Maple Frosting (recipe follows)

1/2 cup coarsely chopped Heath bars, for serving (two 1.4-ounce bars)

Maple Frosting

6 ounces cream cheese, at room temperature

3 tablespoons unsalted butter, at room temperature

2 tablespoons pure maple syrup

1/2 teaspoon pure vanilla extract

2 cups sifted confectioners' sugar