Preheat the oven to 325F (160C)
Spray the muffin tin with non-stick spray
Cut each puff pastry sheet into 12 equal slices, lay into muffin cups of baking sheet making sure to cover the whole cup.
Press filling into tin, filling about 2/3rds of each muffin cup. This was about 2 tbsp of pumpkin filling per cup, and 1.5 tbsp of onions plus a layer of bacon bits on top, for us. This made about 18 pumpkin ones and 12 onion ones, with a little leftover pastry that went unused.
Bake at 325F (160C) for 30 minutes, until pumpkin is no longer liquid and puff pastry is a golden brown
Top the pumpkin pastries with whipped cream and caramel drizzle, and the onion bacon ones with some crumbles of goat cheese, prior to serving.
Serve