Preheat oven to 350 F.
In a medium bowl, whisk together flour, cinnamon, nutmeg, baking soda, and salt and set aside.
In a large bowl, combine the sugar, sweet potato puree, and eggs. Beat until smooth.
Mix in the oil, maple syrup, and vanilla extract.
Slowly add the flour mixture to the wet ingredients and mix until fully incorporated. Do not overmix or your cupcakes will develop a gummy texture.
Fill cupcake liners 3/4 full.
Bake for 20-25 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Remove cupcakes from tins and set on a cooling rack to cool to room temperature.
Set cooled cupcakes on a cookie sheet lined with a silicone mat.
Use a pastry brush to brush the tops of the cupcakes with corn syrup – this will make the marshmallows stick.
Stick mini marshmallows all over the tops of the cupcakes.
Place the cupcakes under a broiler for about three minutes or until the marshmallows are lightly browned. They go from browned to burnt very quickly. It helps to keep the oven door open during broiling so you can watch them very closely.
While the marshmallows are still hot, gently push together any that may have moved during broiling.