I've had quite a few people ask me how i did my pumpkin pie cupcakes. http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1286587 so instead of pm'ing everyone the instructions i figured it would be easier to just post them here.
for the actual cupcake i came up with a variation of the kakeladi's original WASC.
pumpkin Spice WASC variation
1 box spice cake mix
1 cup all-purpose flour
1 cup granulated sugar
½ tsp salt
3 eggs
1 cup water
1 cup sour cream
1 cup canned pumpkin
2 tsp vanilla extract
whisk together dry ingredients then add wet and beat on low speed for 2 minutes. bake at 325 for 20-25 minutes. makes about 36 cupcakes.
for the icing i used the decorators cream cheese (which i love!) http://www.cakecentral.com/cake_recipe-4153-Decorators-Cream-Cheese-Frosting.html that i added about 1 tbsp of cinnamon, but you can add more or less to taste.
for the pumpkin pies on top i used white fondant for the whipped cream and for the crust and pumpkin filling i used brown, sunset orange, and lemon yellow and i just started out adding a little at a time until i reached the right color.
if you have any other questiong feel free to ask away!
jewelsb78... First thanks for the pm! This is awesome ! You did a great job showing all the steps.
In the pictures of the filling, whats that plastic tool ? your holding ?
And how big is the overall size of the slice of pie ?
Thanks so much for sharing this its just adorable !
I don't get it. Are they baked and still look like the picture or do they look like that befor you bake them? I am so confused but they sound yummy.
Ok. I think I just answered my own question when I looked at your photos and saw the one in these pics on top of the real cupcake as decoration. I really am dense some days. 
Thanks everyone!
fiddlesticks- its a plastic fondant smoother (i'm hoping santa brings me a better smoother and better tools for christmas 
).
Thanks ! Ok.. Well I will keep my fingers crossed for you!!
they're ck (country kitchen) brand.
i personally will let them set out for several hours without being refrigerated, but i don't leave them out overnight. i've read on several threads that some cream cheese icings are stable enough to stay out unrefrigerated because of the fat to sugar ratio, but i'm not sure if this one would qualify. you could always pm the original poster of the recipe and see if she knows. sorry i couldn't be more help.
Your cupcakes are GORGEOUS! I hope I am that talented one day.
Thanks so much for doing this for us. You did a wonderful job. 
You did an amazing job!!!! Thank you so much for sharing!!! Sincerely, Veronica
Thanks so much for sharing you did an amazing awesome job. I just love those cupcakes.
Thank you so much for posting this! I can't wait to try it.
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