1

Preheat oven to 350° F. Line a 12 cup muffin pan (or a 24 cup mini muffin pan) with baking cups.

2

In a large mixing bowl, stir together flour, baking powder, cinnamon, nutmeg, ginger and salt. Set aside.

3

In a separate bowl, stir oil and sugar together. Whisk in eggs, and stir in vanilla extract.

4

Pour wet ingredients over dry ingredients and stir until just combined. Stir pumpkin into the batter until it is thoroughly combined.

5

Spoon batter into lined muffin cups. Bake for 20 minutes, or until a knife inserted in the middle of a cupcake comes out clean. Less time will be needed if you are making mini-cupcakes. When cupcakes are removed from oven, let them sit for about 10 minutes, then remove them to cool completely on a wire rack.

6

Meanwhile, prepare the cream cheese frosting: In a medium bowl, beat together frosting ingredients (except food coloring) until smooth. Add about 12 drops of yellow food coloring and 4 drops of red food coloring and beat until the frosting turns orange.