• Preheat your oven to 350 and add cupcake liners to a muffin tin.
• In a large mixing bowl, combine the cake mix, oil, eggs, pumpkin pie spice, and pumpkin puree.
• Whisk until well combined.
• Fill the cupcake liners about 2/3 full with the batter.
• Bake the cupcakes for 17-20 min, and then allow to cool completely.

FROSTING

• For the frosting, beat the unsalted butter until smooth.
• Alternate adding the powdered sugar (slowly), vanilla, and milk. Mixing until well combined. If needed, add additional powdered sugar if the frosting is too thin, or a splash of milk if it is too thick.
• Take about 1 cup of the frosting and set aside.
• To the larger bowl of frosting, add a generous amount of orange gel food coloring, and mix until well combined.
• Add a generous amount of green gel frosting to the cup of frosting you set aside, and mix well to combined.
• To a piping bag, add a large round decorating tip. Add the orange frosting to this bag.
• To another piping bag, add a medium writing tip. Add the green frosting to this bag.
• Start piping the pumpkins onto the cakes by starting from the outside and adding your pumpkin lines until you get to the final middle line.
• Once you have pumpkins, use the green frosting to pipe vines onto them.