Pumpkin Fondant ingredients:

1 tube of orange fondant 
1 tube of green cake frosting
1 disposable piping bag fitted with a number 66 tip
1 cutting board
1 wooden skewer

Fondant Pumpkin Instructions:

1. 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.
2. Place the fondant ball onto the cutting board
3. Lightly push the fondant ball down into a thick disk
4. Using the pointy side of the skewer, make a indent in the center of the of the fondant ball
5. 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
6. Repeat step to make 4 more indents in between the first 4 indents
7. Squeeze the icing into the disposable bag and pipe a leaf onto the top of the pumpkin
8. Set aside to dry while you make the cupcakes

Cinnamon Frosting Ingredients

1 C unsalted sweet cream butter, softened
3 C powder sugar
2 tsp cinnamon
5 TBSP heavy whipping cream
1 tsp vanilla
Fall themed sprinkles

Cinnamon Frosting Directions

1. Combine all ingredients into a standing mixer and mix on low speed until combined and stiff peaks form
2. Scoop frosting into a piping bag fitted with a star tip
3. Frost cooled cupcakes and sprinkle with some fall sprinkles
4. Place the pumpkin into the center of the frosting
5. Enjoy!