Preheat oven to 350°F. Prepare muffin pan with baking cups.
In small bowl, whisk together milk and espresso powder until dissolved.
In medium bowl, combine flour, pumpkin pie spice, baking powder, baking soda
In large bowl, beat butter and sugar with electric mixer until fluffy. Add eggs, one at a time, beating well after each addition. Add flour mixture to butter mixture alternately with pumpkin and espresso, mixing thoroughly after each addition. Gently fold in chopped Candy Melts candy.
Bake 20-22 minutes or until toothpick inserted in center comes out with 1 or 2 crumbs. Cool completely before icing.