Pumpkin Cupcakes

3 Cups flour
1 T. Pumpkin Pie spice
2 1/2 t. baking soda
1 1/2 C. sugar
3/4 C. vegetable oil
1/2 C. buttermilk (if none on hand, add 1/2 t. of vinegar or lemon juice to 1/2 cup of milk)
1 1/4 C. of pumpkin puree (or 15 oz can of pumpkin)
4 eggs

Frosting:
8 oz cream cheese softened
3/4 C. butter softened
2 C. powdered sugar
1 t. vanilla
2 T. milk, maybe more if needed
orange food coloring, red and yellow if no orange on hand!
orange decorating sugar (optional)
pretzel sticks

Mix first 8 ingredients together in order given, and pour into cupcake tin. Bake, cool and add frosting and decorating sugar and pretzel stick.

*For a table-piece, use 9 inch circular pan and also use mini-muffin tins to make bigger and smaller pumpkins.