Sift cake mix into a medium mixing bowl until all lumps are removed. Then add water, pumpkin and eggs and thoroughly combine with a hand-held mixer.
Spoon batter into muffin pan cups lined with paper liners, filling each cup 1/3-full.
Bake for 20-22 minutes or until a toothpick inserted into center of thickest cupcake comes out clean.
Allow to cool on a wire rack for one hour.
In a medium mixing bowl, combine butter, pumpkin, milk, vanilla, cinnamon, nutmeg and cloves.
Add powdered sugar one cup at a time, blending with a hand-held mixer and scraping sides of bowl with a rubber spatula until a smooth and spreadable texture is met. (Note: You may use less or more powdered sugar per your preference. If frosting becomes too thick, thin with milk one drop at a time.).
If desired, add food coloring for an extra festive orange color.