Well Made by Kiley

Preheat oven to 325F. Grease a mini bundt cake pan. Set aside.
In a medium bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda, and salt.
In a separate large bowl, add the butter and sugar. Cream together.
Add in the egg and egg yolk, and beat until the egg is fully incorporated.
Then add in the vanilla and maple extract (if using), pumpkin puree, and coconut oil. Beat until combined.
Add half of the flour mixture, and beat. Then add in half of the milk, and beat. Then repeat, beating between each addition.
Transfer the batter to a large plastic bag and snip the corner off. Pipe the batter into the mini bundt sections in the prepared pan, until 3/4 full (you can alternatively just use a spoon to spoon the batter into each section).
Bake at 325F for 21-23 minutes, or until a toothpick inserted comes out clean.
Remove and let cool for 10 minutes, and then invert the mini bundts onto a wire cooling rack.
In a medium bowl, beat together the ingredients for the cream cheese glaze.
Once the bundts are completely cool, assemble into pumpkins if desired.
Cut the bottoms of the bundts off to level. On the base of one mini bundt, add a thin layer of glaze and stick it to the base of another mini bundt to create the shape of a pumpkin.
Top with cream cheese glaze. Add a vanilla bean or cinnamon stick and then some leaves to finish the look.
Enjoy!