Beat the eggs in a bowl for a minute or two using an electric beater. Then add the sugar and beat for another 4 minutes until the egg mixture becomes pale and fluffy. Then blend in the pumpkin purée.

Pour the heavy whipping cream and melted butter into the bowl and mix thoroughly.

Sift the pumpkin pie spice, cinnamon, salt, baking powder, baking soda, and flour into a separate bowl. Then add the dry ingredients to the batter in thirds, while gently folding the flour mixture each time.

Line 2 muffin tins with cupcake liners and fill about 18 of them issuing a large scoop. Bake at 350 degrees Fahrenheit for about 25 minutes. Remove from oven and let them cool completely on a cooling rack.

Meanwhile beat the softened butter, softened cream cheese, vanilla, and cinnamon. Once it’s well mixed, add the powdered sugar and continue beating until smooth.

Using a 2D Wilton piping tip, pipe the frosting onto each cooled cupcake in a circular motion. Then sprinkle with your favorite sprinkles. I used these Wilton Red Sanding Sugar sprinkles.

In three separate bowls, melt red, yellow, and orange candy melts in the microwave in 30 second intervals.

Fill 3 Wilton piping bags with each color of candy melts and pipe out scattered dots of melted candy into a Wilton candy melting pot.

Using a toothpick, gently swirl the colors together, but don’t mix them entirely.

Take a washed and dried leaf and gently dip one side of the leaf while holding onto the stem. Remove the leaf and place it onto a baking sheet lined with parchment paper. Refrigerate for about 5 minutes. Peal the candy away from the leaf and discard the real leaf. Then top each cupcake with the fall candy leaves.