Preheat the oven to 350 degrees. Line a muffin tin with cupcake liners.

In a large bowl cream together the butter and sugar.

Beat in the egg.

Add the pumpkin puree and vanilla and mix well.

In a medium bowl combine the flour, baking powder, and salt.

Add half the flour mixture tot he butter mixture and mix well.

Stir in the milk and mix until combined.

Add the remaining flour mixture and mix until just combined.

Spoon the batter into the prepared muffin cups filling each one 3/4 of the way full.

Place a tablespoon of caramel dip on top of each cup of batter and swirl with a butter knife.

Bake for 22-24 minutes.

Remove from oven and cool completely on a wire rack.

To make the frosting beat the butter until smooth. Add the powdered sugar a half cup at a time until smooth.

Add in the vanilla, milk, and orange food coloring and beat until smooth.

Cover the cupcakes with the orange frosting.

Top with sprinkles for hair, candy eyeballs, and use the black sparkly gel to make nose and mouths.