Preheat the oven to 375 degrees.

Prepare the cream cheese icingand pumpkin icing. Adjust the icing thickness using more or less milk and confectioner sugar (more milk to thin out and more sugar to thicken out). Let the icing sit on the counter while you prepare the muffins.

Prepare the muffins as in the mini Brooklyn blackout cakesrecipe and divide it into a standard muffin pan.

Bake the muffins for 18-20 minutes until done. Let the muffins cool completely before icing.

Place the pumpkin icing in a small ziplock bag or icing bag and snip off a small bit using scissors.

Dip the tops of the chocolate muffin into the vanilla icing and flip over allowing the excess icing to drip on the sides. If you feel you need an extra dip in cream cheese icing, wait 1 minute in between the dips.

Take the pumpkin icing and make a dot at the top of the muffin, then go down by making thin rounds on top of the vanilla icing, spacing them as close apart as you can (no need to stress or be perfect—just make sure they don’t overlap). If you feel your pumpkin icing is too runny, add a little more confectioner sugar to the ziplock and mix it in. It should have the consistency to hold its shape.

Use a toothpick and starting from the top, simply pull down in a straight line over the vanilla and pumpkin icing. Then repeat this all along the top of the muffin spacing each toothpick line as close or as far as you want your design to look like. Let the icing set for 15 mins or serve right away.