Puree pineapple chunks, canned pumpkin, honey and cream cheese in blender or food processor until smooth.
In large bowl, combine puree, vanilla, pineapple juice, eggs, milk and margarine.
In a different bowl, sift flour, sugar, baking powder, cinnamon, nutmeg, ginger and ground cardamom; add to the pumpkin puree until just moistened.
Spoon batter into muffin pan until muffin pan is 3/4 of the way full.
Bake 20-25 minutes, or until a toothpick inserted at the center of the muffin comes out clean.
FROSTING (Optional): Mix together all ingredients to taste with the powdered sugar (start with 1-1/2 cups, then add up to additional 1/2 cup to desired sweetness). If frosting is too thick, add more milk, a little at a time, until desired consistency has been reached. When muffins have cooled completely, ice them with frosting.