Make up the cake mix according to manufacturer’s instructions. For each pound of prepared cake batter, mix in 2grams OR 1tsp pumpkin pie spice and 3 ounces canned pumpkin. Line a cupcake pan with liners and deposit prepared cake mix (we used a #16 blue scoop to deposit 1.5oz batter here). Bake until cupcakes spring back lightly when touched. Let cool completely. Ice with pumpkin cream cheese filling, top with caramel corn, peanut brittle, and caramel sauce.