Step 1

For the cupcakes: Position an oven rack in the center of the oven and preheat to 350 degrees F. Line a 12-cup muffin tin with paper liners and coat the liners and top of the tin with cooking spray. Set aside.

Step 2

Whisk the flour, pumpkin pie spice, baking powder and salt together in a large bowl. Whisk the pumpkin purée, granulated sugar, butter, eggs, milk and vanilla together in a medium bowl. Pour the pumpkin mixture into the flour mixture and gently fold until just incorporated (it’s okay if there are some lumps).

Step 3

Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full. Bake in the center of the oven until the tops of the cupcakes spring back when pressed, 24 to 28 minutes, rotating the tin halfway through. Let the cupcakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.

Step 4

For the frosting: Beat the butter, cream cheese and confectioners’ sugar in the bowl of a stand mixer fitted with a paddle attachment on low speed until just combined. Add the milk and beat until just combined. Add the orange food coloring and beat until completely incorporated. Transfer to a large piping bag fitted with a large round tip.

Step 5

Line a baking sheet with parchment paper. Pipe 2 large circles next to each other, just barely touching, in the center of each cupcake. Flip the cupcakes upside down onto the prepared baking sheet and gently press to flatten the frosting. Refrigerate until the frosting has hardened, 30 minutes to 1 hour.

Step 6

Carefully peel the cupcakes from the parchment and set them right-side up. Place a piece of green sour straw down into one side of the orange frosting for a pumpkin stem. Sprinkle a little bit of green sanding sugar underneath the stem and use the tines of a fork to create lines down like the ridges on a pumpkin. Repeat with the remaining cupcakes and pieces of sour straw.