Step 1

To make the mini cakes:

Step 2

Preheat oven to 350°F and grease a 12-cup mini fluted cake pan with non-stick cooking spray.

Step 3

In a medium bowl, whisk flour, pumpkin pie spice, baking powder, baking soda, and kosher salt together until combined.

Step 4

In a separated large bowl, using an electric hand mixer, beat butter and Splenda Magic Baker together until light and fluffy. Beat in egg and vanilla extract until combined.

Step 5

Add flour mixture and yogurt to the butter mixture in two batches until just combined. Divide batter evenly in prepared mini fluted cake pan. Bake until a toothpick inserted into the center comes out clean, about 15 minutes. Transfer to wire rack and let cool for 30 minutes before glazing.

Step 6

To make the glaze:

Step 7

Add Splenda Magic Baker, cornstarch, and pumpkin pie spice to blender. Blend until the mixture is a very fine powder.

Step 8

Stir in half the water and food coloring and blend until smooth. Stir in the rest of the water, adding a little at a time until the right consistency is achieved.

Step 9

Drizzle glaze over cooled cakes. Place cinnamon sticks in the center of each cake and serve. Enjoy!