For the cakes:
1 cup (236.5 mL) all-purpose flour
2 teaspoons (9.9 ml) pumpkin pie spice
½ teaspoon (2.5 ml) baking powder
¼ teaspoon (1.2 ml) baking soda
¼ teaspoon (1.2 ml) kosher salt
5 tablespoons (74 mL) unsalted butter, room temperature
½ cup (118.3 mL) Splenda® Monk Fruit Granulated Sweetener
1 large egg
1 teaspoon (4.9 ml) pure vanilla extract
½ cup (118.3 mL) nonfat plain yogurt
6 cinnamon sticks, halved widthwise
For the glaze:
1 ½ cups (354.8 mL) Splenda® Monk Fruit Granulated Sweetener
¼ cup (59.1 mL) cornstarch
1 teaspoon (4.9 ml) pumpkin pie spice
¼ cup (59.1 mL) water
⅛ teaspoon (0.6 ml) orange gel food coloring