Preheat oven to 350 degrees. Spray mini bundt pan generously with nonstick spray. Set aside.

Measure all dry ingredients into a large mixing bowl and whisk to combine. Set aside.

In a medium bowl, whisk together wet ingredients until just incorporated.

Pour wet ingredients into dry and stir until a batter forms.

Pour 2/3 cup of batter into each mini bundt cake mold in the pan. Tap the pan on the countertop once all molds are filled to settle the batter and release air bubbles.

Bake for 20 minutes or until a toothpick inserted in the middle comes out cleanly.

Cool for about 10 minutes. Turn pan over onto cooling rack so the bundt cakes naturally release. Let cool on rack for about 30 minutes or more.

To make the glaze, combine the milk, vanilla, and powdered sugar in a bowl. Stir to combine - when you pull a wooden spoon through the glaze, it should take a few seconds for the line of the spoon to disappear.

When desired consistency is reached, add 10 drops of yellow food coloring and 5 drops of red food coloring to the glaze - a rich orange should appear. If you'd like to make a bolder color, keep adding drops of food coloring in a 2:1 ratio between yellow and red.

When the cakes are completely cool, slice the bottom of each bundt cake using a serrated bread knife until they are even.

Place one bundt cake upside down onto a platter and drizzle glaze on top. The glaze will act as a glue for the top half of the pumpkin. Place top half on top of glaze.

Drizzle glaze generously over the bundt cakes until desired sweetness and appearance is reached.

Slice Toblerone bar into individual sections, then cut in half length-wise. Insert into center of top half of pumpkin for the stem. Garnish with mint, basil, or bay leaf for pumpkin leaf - otherwise, leave as is. Enjoy!