Ingredients

1

                        box Betty Crocker™ Super Moist™ butter pecan cake mix

1

cup canned pumpkin (not pumpkin pie mix)

1/2

cup water

1/3

cup vegetable oil

3

eggs

2

                        containers Betty Crocker™ Whipped cream cheese frosting

1

teaspoon orange paste food color

2

                        tubes (0.68 oz each) Betty Crocker™ black decorating gel

12

green gumdrops

24

candied pecan halves

Preparation

Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.

In large bowl, beat cake mix, pumpkin, water, oil and eggs with electric mixer on low speed until moistened. Beat on medium speed 2 minutes. Divide batter evenly among muffin cups.

Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.

In medium bowl, mix frosting and food color until blended. Frost cupcakes. Use black decorating gel to make jack-o’-lantern face.

On work surface, flatten gumdrops with rolling pin; cut out leaf shapes with sharp knife. Place leaf cutouts and 1 pecan half on cupcakes near stems.