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1.
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Heat oven to 350F Line 12 mini cupcake pan indents and 12 regular indents with foil or paper liners.
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Line 6 jumbo cupcake indents with foil or paper liners.
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2.
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For cupcakes: In a medium-size bowl, whisk flour, pumpkin pie spice, baking soda, baking powder and salt together until well blended; set aside.
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3.
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Beat sugar, vegetable oil, buttermilk, pumpkin puree and eggs in a large bowl on low speed for 2 minutes or until combined.
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Add flour mixture and beat for 2 more minutes or until just combined.
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4.
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Divide among liners, filling each about 2/3 full.
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5.
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Bake at 350F for about 12 minutes for the minis, 18 minutes for the regulars and 26 minutes for the jumbos, or until a toothpick inserted in the center comes out clean.
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Transfer to a wire rack and cool completely.
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6.
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For frosting: Beat cream cheese and butter in a large bowl on high for 3 minutes or until light and fluffy.
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Gradually add the confectioner's sugar, vanilla and milk and beat until smooth and a good spreading consistency, 2 minutes.
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Add an additional tablespoon of milk if mixture is too thick.
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7.
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Divide the frosting into two bowls and tint to different shades of orange with food coloring.
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Mound the frosting on top of cupcakes and make rounded.
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Roll the entire cupcake in the sugar to coat or roll just edges in sugar, alternating between fine and corase sugars as desired.
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To make indentations, press a wooden skewer on top of the sugared cupcake.
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Add pretzel sticks or rods as stems.
