In a large bowl, whisk to combine the cake mix and pumpkin pie spice. Add the eggs, pumpkin puree and vegetable oil, stirring until well combined.
Divide batter into cupcake liners and bake for about 13-15 minutes, until baked through and a toothpick inserted in the center comes out clean.
Transfer cupcakes to a wire rack and allow them to cool completely. (You can speed up this process by placing the cupcakes in the fridge if needed.)
While the cupcakes cool, prepare your frosting. In a stand mixer, or bowl with a hand mixer, beat the softened butter and cream cheese until smooth. Add in the vanilla.
Slowly add the powdered sugar into the cream cheese mixture until fully incorporated, beating well after each addition. Pour in the caramel sauce and beat until well combined.
Spread frosting onto cupcakes or pipe with a bag and frosting tip, if desired. Decorate the cupcakes by placing a pumpkin onto the center of each frosted cupcake. Serve and enjoy!
More Spice: You can swap the box of yellow cake mix for spiced cake mix and skip the added pumpkin pie spice if you want a more spiced pumpkin flavor. The cupcakes will be darker in color than if you used yellow cake mix.Plain Caramel: You can also use regular caramel sauce in place of salted caramel sauce. If you do this, I recommend adding a 1/2 teaspoon of salt to your frosting. It won’t taste salted, but it will make the flavors pop more. All frostings have a pinch of salt in them to help round out the sweetness!Cooling: it's crucial to cool the cupcakes completely before you frost them. There's nothing more disappointing than frosting a cupcake, only to have the frosting melt right off!Storing: To store these cupcakes and keep them fresh, make sure they are completely cooled before storing in an airtight container. Leave space between each cupcake to avoid smearing the frosting, and store in the refrigerator for up to 4 days.Freezing: To store these cupcakes and keep them fresh, make sure they are completely cooled before storing in an airtight container. Leave space between each cupcake to avoid smearing the frosting, and store in the refrigerator for up to 4 days.Travel: Don’t have a cupcake travel tray or bakery style disposable cupcake trays for transporting? Try making a grid of 2 inch by 2 inch squares with masking tape on a large cookie sheet and set a cupcake in each square!Nutrition: Nutrition facts are provided as a courtesy and are estimates only!