Preheat the oven to 180C. Line a 12 hole muffin tin with muffin cases.
Measure all of the ingredients into a free-standing electric mixer. Whisk until blended. Spoon into the cases.
Bake for about 20 to 25 minutes until well risen and lightly golden on top.
Remove the muffins from the muffin tin and leave on a wire rack to cool completely.
Meanwhile colour two-thirds of the ready-to-roll icing green and one-third brown. Roll out the green icing and shape into 12 leaves. Use a toothpick to draw the veins on the leaves. Shape the brown icing into 12 stalks.
Colour the buttercream orange and spread the icing over the cupcakes.
Decorate with eyes, noses and mouths using the chocolate flavoured writing icing and then add the leaves and stalks to the pumpkins.
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