Preheat oven to 350F degrees and adjust the oven rack to the middle position. Line a muffin pan with 4 cupcake liners.
In a small mixing bowl whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
In a medium mixing bowl, add both sugars and the pumpkin puree. Whisk together until well combined. Whisk in the egg, then the melted butter.
Sprinkle the dry ingredients over the wet ingredients and mix just until no dry streaks remain. Using a small spoon or cookie scoop, pour the batter in equal amounts into each of the cupcake liners.
Bake for 18 to 20 minutes or until the top of the cupcakes are spongy and a toothpick inserted in the middle comes out mostly clean. Cool the cupcakes in the pan set on a wire cooling rack for 5 minutes before transferring to the wire rack to cool completely.
To frost the cupcakes, you can use a knife to spread on layers of the Whipped Chocolate Ganache Frosting and Whipped Cream Cheese Frosting. Or, you can transfer each frosting to a piping bag and pipe on alternating layers of each frosting. The cupcakes are best enjoyed the day they are baked!