Whisk together the coconut sugar, eggs, and the soft butter in a large bowl. Then add the vanilla and pumpkin puree. Make sure that you do not over mix. In another bowl sift together the whole wheat flour, baking powder, salt, cinnamon, and ginger. Slowly add the dry ingredients to the pumpkin mixture and combine well. With a large spoon or an ice cream scooper spoon into a cupcake tin, lined with cupcake cups or into 12 cupcake cups placed on a baking sheet.