1 (18 oz.) box (vegan) spice cake mix
1 cup soy milk
1 (13 oz.) can pumpkin pie filling
For the icing:
1 Tbsp. soy milk
1 cup powdered sugar
Preheat the oven to 350 degrees.
Combine the cake mix, soy milk and canned pie filling in a mixing bowl, stir until smooth.
Pour the batter into a lightly greased muffin pan. Bake for 20 to 25 minutes, or until a toothpick inserted at the center of a cake comes out clean.
Remove the cakes from the pan and let them cool on a wire rack.
Combine the soy milk and powdered sugar to make an icing, then drizzle it over the cooled cakes.