Step 1
Preheat oven to 350 degrees F (175 degrees C). Prepare cupcake pans with paper liners.
Step 2
Combine cake mix pumpkin applesauce 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves and 1/4 teaspoon ground allspice in a large bowl. Using electric mixer combine until thick cake batter forms.
Step 3
Portion into prepared cupcake tins about 2 tablespoons each. Bake for 15-20 minutes until toothpick comes out clean and the tops begin to brown.
Step 4
For the Frosting: With an electric mixer fitted with a whisk attachment whip cream cheese and butter until well combined scraping sides of the bowl as necessary. Add vanilla and whip until incorporated.
Step 5
Add 3 cups of powdered sugar one cup at a time whipping the frosting to incorporate each cup fully before adding the next. Add the vanilla seeds and whip one last time. Spread or pipe onto cupcakes.
Step 6
For the Candy: Line a baking sheet with aluminum foil. Sprinkle with powdered sugar and pecan pieces if desired.
Step 7
Combine sugar water Mott's® Natural Applesauce cinnamon and nutmeg to a large saucepan. Heat on medium until mixture starts to boil. Stir regularly until candy reaches hard-crack phase (300 degrees F on a candy thermometer or until the candy audibly crackles when dropped into a cup of cold water).
Step 8
Pour prepared candy over powdered sugar and pecan pieces. Allow to completely cool and harden before breaking into pieces. Sprinkle onto frosted cupcakes.