For the Cupcakes:

Heat oven to 375 degrees F. Line the pans with cupcake liners. Set aside.

Make the batter: Sift the flour, cocoa, baking powder, baking soda, cinnamon, nutmeg, allspice and cardamom in a large bowl and set aside. Set 3 tablespoons of the pumpkin puree aside for the frosting. Combine the buttermilk, remaining pumpkin, and vanilla in a medium bowl and set aside. Beat the butter and sugar together in a large bowl, with an electric mixer set on medium speed, until fluffy. Add the eggs, one at a time, beating well after each addition, until the mixture is smooth and light. Alternately add the flour mixture and buttermilk mixture, blending well after each addition.

Divide the batter among the cupcake liners (about 1/4 cup batter per cupcake) and bake until a wooden skewer inserted into the middle comes out clean — about 18-22 minutes. Cool the cakes in the pan for 7 minutes. Remove cupcakes and cool.

For the Frosting:

Blend the cream cheese, butter, pumpkin puree, orange zest, and vanilla in a large bowl, using an electric mixer set at medium speed, until smooth. Add the sugar and continue to beat until light and creamy — about 3 more minutes.

Add the food coloring and gently stir until the color is uniform. Chill the frosting until ready to ice the cupcakes. When cupcakes are cool, frost according to your preference. I used a Closed Star Giant Pastry Tip from Bake It Pretty in a disposable pastry bag.