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1
For the cupcakes: Preheat the oven to 350 degrees F. Use a 24 socket cupcake pan and line with paper liners.
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2
Set the pan aside.
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3
In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda and salt.
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4
In a large bowl of an electric stand mixer using a paddle attachment, combine the butter and both sugars, mixing until blended.
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5
Add the eggs and beat on low speed until all the ingredients are smooth and blended.
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6
Decrease the speed of the mixer to slow and add half of the dry ingredients.
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7
Mix for 1 minute, scraping the sides of the bowl occasionally.
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8
Add the pumpkin puree to the batter, beating for 30 seconds, and then add the rest of the dry ingredients.
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9
Divide the batter evenly into the prepared cupcake liners and bake on the center rack until a cake tester inserted into the center of each cake comes out clean, 20 to 25 minutes.
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10
Cool the cakes in the pans for 10 minutes.
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11
Remove from the pans and cool the cakes completely on wire racks, about 30 minutes.
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12
For the pumpkin cream cheese: Mix together the cream cheese and butter with the powdered sugar using a paddle attachment in an electric mixer.
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13
Once thoroughly combined, add the cinnamon and nutmeg.
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14
Once creamed together well, slowly add the pumpkin puree.
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15
Continue to mix until evenly distributed and fluffy.
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16
For the crunch topping: Melt the butter over medium heat in a small saucepan.
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17
Add the pecans and pepitas and continue to cook until the pepitas pop and are toasted.
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18
Sprinkle the brown sugar and salt over the topping and continue to cook until glazed.
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19
Add the ginger and toss until even.
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20
To assemble: Using a round tip and pastry bag, ice each cupcake with a thin layer of the pumpkin cream cheese.
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21
Roll into the pepita mixture, and ice with more of the pumpkin cream cheese, creating a swirl on top.
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22
Use shimmery blue and chocolate jimmies as a roll-in topping, and garnish with 3 blue men heads on top.
