Let the cream cheese drain a little. Whip butter with powdered sugar until creamy and then mix with the cream cheese and flavor. Then color the mixture orange. The intensity of the "pumpkin color" is up to you. Pour the mixture into a disposable piping bag and cool for at least 15 minutes (or until the muffins have cooled down).
When the muffins have cooled down, put a dollop of frosting in the resulting small well and put a mini meringue on top of each. Then cut off the tip of the piping bag so that there is an opening of 1 cm. Now, pulling from the bottom up, coat the meringue in thick strips. When all the muffins are ready, place them on a smooth, firm surface in the refrigerator for about 30 minutes.
Meanwhile, cut out the eyes, noses and mouths for the heads from the black fondant and a small stem from the green fondant. When the frosting has hardened a little, give the whole pumpkin heads a face and then cool again a little.
6th recipe for pumpkin puree: pumpkin puree
Spice mixture for a supply for the pumpkin spice ("Pumkin Spice"): 2 teaspoons nutmeg powder, 1 teaspoon clove powder, 1 teaspoon ginger powder, 2 teaspoons cinnamon powder