Pumpkin Fondant: Begin by rolling a small 1/3 oz piece of orange fondant into a ball. Dust your work surface with powdered sugar/corn-starch to prevent the fondant from sticking.
Place the fondant ball onto the cutting board. Lightly push the fondant ball down into a thick disk.
Using the pointy side of the skewer, make a indent in the center of the of the fondant ball.
Using the wooden skewer, take the rounded end of the skewer and using the rolling motion from bottom to top make 4 indents like an X.
Repeat step to make 4 more indents in between the first 4 indents.
Squeeze the icing into the disposable bag and pipe a leaf onto the top of the pumpkin. Set aside to dry while you make the cupcakes.
Cupcakes: Preheat oven to 350 degrees and line pans with cupcake liners. In a medium bowl, combine spice cake mix and pumpkin pie spice, set aside.
In a large bowl, combine pumpkin puree, eggs, applesauce, milk and vanilla extract and whisk until combined.
Whisk in dry ingredients into the wet ingredients until combined. Fill cupcake liners 3/4 full and bake for 22 minutes or until an inserted knife comes out clean.
Whisk in dry ingredients into the wet ingredients until combined. Fill cupcake liners 3/4 full and bake for 22 minutes or until an inserted knife comes out clean.
Cinnamon Frosting: Combine all ingredients into a standing mixer and mix on low speed until combined and stiff peaks
Scoop frosting into a piping bag fitted with a star tip. Frost cooled cupcakes and sprinkle with some fall sprinkles.
Place the fondant pumpkin into the center of the frosting.