Pre heat the oven to 175C/350F.
Place the egg whites into a bowl of a kitchen stand mixed with a whisk attachment.
Whisk the egg whites on medium/high until soft peaks form.
Slowly add the maple syrup and vanilla extract.
Add the egg yolks and whisk on medium until combined.
Add the pumpkin and milk.
In a separate bowl sift the dry ingredients.
With the mixer on medium/low add the dry mixture. Whisk until everything is just combined do not over mix).
Place 8 cupcake liners in a tray and lightly grease.
Evenly pour the mixture into the liners and smooth the top of the cupcakes.
Bake for 22-25 minutes, or until cooked through.
Remove from the oven.
After 5 minutes remove from cakes from the tray and allow to cool.
Frost with Whipped Coconut Cream when completely cool.