Heat oven to 375°F. Grease and flour muffin tin. In a large bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg, ginger and salt; set aside. In medium bowl whisk eggs and brown sugar together until smooth. Mix in pumpkin and butter until blended. Add egg mixture to flour mixture and stir until blended. Spoon batter into prepared tin, dividing evenly. Bake for 20 minutes. Cool for 5 minutes in the pan before removing and cooling completely on wire rack. To make the glaze, combine the cream cheese, butter, icing sugar and vanilla in bowl. Mix well until a nice consistency. Add orange food colouring. Place wax paper under the rack before drizzling the muffins. Drizzle teaspoon full of icing over tops of muffins.