I used this Wilton Mini-Pumpkin Pan to create.....
...these mini cakes. This was before they were glazed. Next time I would use the baking spray instead of pam and flour.
Nonstick cooking spray
1 (18 1/4-ounce) box yellow cake mix
1 cup pumpkin puree, plus more if needed
1/3 cup vegetable oil
2 cups confectioners' sugar
1/4 cup pumpkin puree
2 Tablespoons milk
1/2 teaspoon pumpkin pie spice
Red and yellow food coloring, if desired
Special equipment: 8-count mini pumpkin cake mold pans
Preheat the oven to 350 degrees F. Spray the cake pan with nonstick cooking spray, coat with flour, and knock out the excess.
Combine the cake mix with the pumpkin puree and oil. Beat with a hand mixer on medium until well incorporated, about 2 minutes. Some pumpkin purees have more moisture than others, if the cake batter seems dry then add more pumpkin puree, 1/4 cup at a time.
Using an ice cream scoop, fill the molds 2/3 of the way to the top with batter. Bake until the tops are golden brown and a toothpick inserted in the center comes out clean, about 20 minutes. Cool for 5 minutes and remove to a wire rack to cool completely.
In a large bowl, combine the icing ingredients and mix together until well blended; the icing should be thick but have a pourable consistency. If it's too thick add a little milk to thin. If you want the color to be more orange add a few drops of red and yellow food coloring. Dip the top 1/2 of each cupcake into the icing and place onto a sheet pan fitted with a wire rack allowing the icing to drip down the sides. Let icing set for 1 hour before serving.
peace and blessings,