Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners or coat with nonstick spray.

In a large bowl, whisk together the all-purpose flour, rolled oats, baking soda, pumpkin pie spice, and salt.

In a separate bowl, whisk the brown sugar, eggs, maple syrup, almond milk, pumpkin puree, applesauce, and maple extract until smooth.

Pour the dry ingredients into the wet mixture and stir just until combined, being careful not to overmix.

Scoop heaping 1/4 cup portions of batter into the prepared muffin tin.

Bake for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean.

Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Stir the cream cheese, maple extract, and almond milk together in a small bowl until smooth and creamy.

Spoon the frosting into a plastic bag, push it toward one corner, and snip off the corner with scissors to create a piping bag.

Pipe the frosting evenly over the cooled muffins, and spread it with a knife if desired.