Gingerbread Cupcakes With Pumpkin Cream Cheese Frosting

Ingredients:
- 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)

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