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1
Preheat the oven to 350.
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2
Toast the pumpkin and sunflower seeds on a large rimmed baking sheet for about 12 minutes, stirring once or twice, until they turn light golden.
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3
Let the seeds cool, then transfer to a small bowl.
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4
Lightly oil a 12-cup muffin tin.
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5
In a medium bowl, sift together the flour, ginger, cinnamon, salt, baking soda, baking powder, nutmeg, and cloves; stir with a whisk to combine.
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6
In another medium bowl, using an electric mixer, beat the granulated sugar with the vegetable oil.
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7
Add the eggs and beat at high speed until the mixture lightens in color.
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8
Reduce the speed to low and beat in the pumpkin puree and water.
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9
Whisk the pumpkin mixture into the dry ingredients, scraping the bottom of the bowl to incorporate the four.
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10
Spoon the batter into the prepared muffin cups and bake for about 25 minutes, or until a tester inserted in the center comes out clean.
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11
Let cool in the pan for 10 minutes, then transfer the cupcakes to a rack to cool completely.
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12
Meanwhile, beat the cream cheese with the butter until smooth.
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13
Beat in the confectioners' sugar and vanilla.
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14
Using a small metal spatula or a knife, frost the cupcakes.
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15
Roll the frosted cupcakes in the toasted pumpkin and sunflower seeds to coat the top, then serve.
