Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners. Toast the pumpkin seeds in a dry skillet or oven until fragrant and lightly golden, about 5 minutes, then set aside to cool.
In a large mixing bowl, whisk together the pumpkin purée, eggs, and melted butter until smooth and well combined.
In a separate bowl, sift together the flour, sugar, cinnamon, ginger, cardamom, baking soda, and salt to ensure even spice distribution.
Gradually add the dry ingredients to the wet mixture, folding gently until just combined and the batter looks homogeneous.
Scoop the batter into the prepared cupcake liners, filling each about two-thirds full for a nice domed top.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean. The cupcakes will turn golden and feel springy to the touch.
Remove the cupcakes from the oven and let them cool completely on a wire rack, allowing the flavors to set and the texture to firm up.
Meanwhile, prepare the frosting by beating softened cream cheese and butter until creamy and fluffy. Gradually add powdered sugar and vanilla, mixing until smooth and glossy.
Once the cupcakes are cool, spread the frosting generously on each cupcake using a spatula or piping bag for a decorative touch.
Top each cupcake with a few toasted pumpkin seeds for crunch and garnish, pressing them lightly into the frosting so they stay in place.
Serve the cupcakes at room temperature, revealing the glossy frosting, crunchy seeds, and inviting autumnal aroma—ready to enjoy!
