Preheat oven to 350°F. Line a muffin tin with baking cups.
Add the dry vanilla cake mix to a large bowl. Add the water, vegetable oil, eggs and pumpkin purée. Mix with a hand mixer on medium speed until smooth.
Fill the baking cups equally with the batter. This recipe makes 24 cupcakes.
Bake for about 15 mins., until a toothpick comes out clean from the center.
Cool 10 mins. and then transfer to wire baking rack. Cool completely.
Frost the cupcakes with the pumpkin buttercream. Melt some chocolate and drizzle it over the cupcakes with a spoon. Decorate with sprinkles. Serve!
For the Frosting:
Mix together the pumpkin purée and buttercream frosting until smooth.
Add enough icing sugar to reach desired consistency.
Notes
To store, you are going to want to cover the cupcakes with plastic wrap or place in an air-tight container and store in the refrigerator for up to two days.
They can also be frozen for up to 3 months.
They are best if frosted on the day of serving, but this can also be done in advance.