In large bowl, beat cake mix, pumpkin, water, oil, eggs and 1 teaspoon of the pumpkin pie spice with an electric mixer on low speed until moist. Fill each mini muffin cup two-thirds full with batter. I greased the muffin tin since I did not use paper liners.
Bake the cupcakes for about 15 minutes. Remove from pan and cool completely. In the meantime, mix 1 teaspoon of the pumpkin pie spice into the container of cream cheese frosting.
Now it is time to assemble your push-up pops! (The containers for these pops can be found online by searching "push-up pop containers".) First, drop one mini cupcake into each container.
Add a generous teaspoon of frosting on top of each cupcake. I used a pastry bag to pipe the frosting as a quick and easy shortcut.
Top each with another cupcake. (A quick tip, use floral foam or regular styrofoam to prop up the push-up containers as you assemble them.)
Finally, add some more frosting and a sprinkle of pumpkin pie spice on top. These are great for your Thanksgiving dessert table and are easy for your kids to help make for the big day!