Pumpkin Cupcakes with Pumpkin-spiced Cream Cheese Frosting

Preheat oven to 350°F. Line two 12-count cupcake tins with cupcake wrappers.

Combine cake mix, melted butter, and pumpkin spice in a large bowl. Add pumpkin puree and water and mix for about 2 minutes. Crush crystallized ginger and fold into batter.

Fill cupcake liners 2/3 full and bake about 20-25 minutes, or until a toothpick inserted comes out clean. Remove from oven and allow to cool before frosting.

For the frosting, combine the cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice and brown sugar in a medium sized bowl and mix until smooth.

You can use a spatula to frost the cupcakes or pipe it onto them which may require making more frosting.