Preheat oven to 350.
Prepare pasta according to package directions. In a large stock pot combine the cooked pasta, shredded cheese, defrosted squash, sour cream, salt and heavy cream.
Beat the two eggs and add to mixture, combine until mixed.
In a medium-sized bowl, combine melted butter, brown sugar and pumpkin pie spice then add Panko bread crumbs. Mix until combined.
Distribute the Mac and Cheese mixture into greased muffin tins (24 muffin cups) or use parchment paper cupcake liners.
Once cupcakes have been filled, sprinkle the bread crumb mixture on the top of each cupcake.
Bake 20 minutes.