Preheat oven to 400 degrees. Generously grease 24 mini muffin tins.
Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in butter with two knives or a pastry blender until it is fully incorporated. In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture. Add raisins if desired. Fold gently until mixture is just combined.
Spoon into a greased mini muffin pan. Sprinkle our Cinnamon flavored sugar over the top of each unbaked muffin.
Bake for 15-16 minutes. Allow to cool in pan for 5 minutes, then remove and allow to cool. Ice with cream cheese frosting.
To make the frosting, mix all ingredients on high until soft and whipped. Spread onto completely cooled muffins. Sprinkle with our Ginger flavored sugar and top with a piece of candied ginger. Store in the fridge if there are any left!