Pumpkin Spice Cupcakes

¾ c. butter or margarine, softened
2 ½ c. sugar
3 eggs
1 (15 oz) can solid-pack pumpkin
2 1/3 c. flour
1 Tbsp. pumpkin pie spice
1 tsp. baking powder
1 tsp. ground cinnamon
¼ tsp. salt
½ tsp. baking soda
½ tsp. ground ginger
1 c. buttermilk

Frosting:
1 (8 oz) pkg. cream cheese, softened
½ c. butter or margarine, softened
4 c. powdered sugar
1 tsp. vanilla extract
2 tsp. ground cinnamon

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin. Combine the flour, pie spice, powder, cinnamon, salt, soda and ginger; add to the creamed mixture alternately with buttermilk, beating well after each addition. Fill paper-lined muffin cups ¾ full. Bake at 350* for 20-25 minutes. Cool for 10 minutes in pan, remove and cool completely.

For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the powdered sugar, vanilla and cinnamon; beat until smooth. Frost cupcakes.