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For the cupcakes:
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Preheat oven to 350u00b0F.
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In a medium bowl, mix together the flours, baking soda, spices and salt until well blended.
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In a large bowl or stand mixer place the butter, sugar, molasses and egg. Mix on low until well blended. Then add the water and pumpkin puree mixing until smooth.
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Add the dry ingredients to the wet mixture a little at a time as you continue to mix, making sure all ingredients are fully combined. Next add the ginger chips and mix until all incorporated.
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Divide batter evenly into 12 cupcake liners or a greased 12-count muffin pan. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and place pan on a cooling rack. Cool completely before frosting.
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For the frosting:
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In a medium bowl or stand mixer, combine cream cheese, sugar and vanilla. Mix until smooth. Then add Cool Whip and continue to mix until well combined.
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Using a piping bag with your favorite tip or a spatula, frost your cupcakes then place them in the fridge. (If there is any leftover frosting, it makes great fruit dip!)
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Keep refrigerated until ready to serve.
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Cupcake recipe adapted from King Arthur Flour; frosting recipe adapted from Babble.com.
