2 cups all-purpose flour2 tsp. baking powder1 tsp. salt1/2 tsp. ground cinnamon1/2 tsp. ground ginger1/8 tsp. ground nutmeg1/2 cup unsalted butter, softened1 1/4 cups sugar2 eggs1/2 tsp. vanilla extract1/2 cup pumpkin puree3/4 cup milk1/2 cup mini semi-sweet chocolate chipsFrosting:8 oz. cream cheese, softened1/2 cup unsalted butter, softened1 tsp. vanilla extract4 cups sifted powdered sugarPreheat oven to 350 degrees.Combine flour, baking powder, salt, cinnamon, ginger, and nutmeg in a bowl: set aside.In the bowl of an electric mixer cream butter and sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla and pumpkin puree and mix well. Add the flour mixture and milk alternately starting and ending with the flour mixture. Fold in the chips.Pour batter into lined cupcake tins. Bake in center of oven for 18 minutes or until cupcakes spring back and a cake tester comes out clean. Remove from oven. Cool in pans for 10 minutes. Place cupcakes onto cooling racks and cool completely.Combine cream cheese, butter and vanilla in electric mixer until creamy. Add the powdered sugar 2 cups at a time and beat until smooth.Frost cupcakes and serve. Makes 19.