I ended up doubling the recipe so there would be enough for my coworkers (and for me to keep a few with enough to go around the office!). I made a couple changes such as replacing half of the flour with whole wheat pastry flour. I also used half butternut squash and half pumpkin. I didn't do this on purpose! I thought I had left over pumpkin in the fridge, but it ended up being squash. Whoops! They still tasted fantastic! The combination of the spicy pumpkin cake and the sweetness of the maple in the frosting was spot on. I also drizzled half with a gingerbread spread from Williams Sonoma (So. Good.) - It really added a nice, warm flavor.
I recommend you make these soon! If your office is anything like mine, they'll be gone within minutes! The recipe can be found here.