Gingerbread Cupcakes With Pumpkin Cream Cheese Frosting

• 1 box prepared gingerbread mix, prepared to packaged directions
• 1 egg (for mix)
• 1 (8 ounce) package cream cheese
• 1/2 cup canned pumpkin puree
• 1/4 teaspoon grated nutmeg
• 1 orange, zest of (optional)
• 1/2 teaspoon vanilla extract
• 3 1/2 cups confectioners' sugar
• shaved crystallized ginger, for garnish (optional)

1. Preheat Oven 375 degrees F.
2. Divide prepared cake mix into nonstick muffin tins or you may use muffin wrappers, sprayed with oil.
3. Bake for 20 minutes.
4. Batter will make 8 to 10 muffins depending on size of tin used.
5. Beat cream cheese, pumpkin orange zest and vanilla with hand mixer at medium speed.
6. Beat in sugar until frosting is fluffy.
7. Frost Cupcakes and garnish as you please.

gingerbread mix, egg, cream cheese, pumpkin puree, nutmeg, orange, vanilla extract, confectioners, ginger

Taken from www.food.com/recipe/gingerbread-cupcakes-with-pumpkin-cream-cheese-frosting-77036 (may not work)