Pre-heat the oven to 350 degrees. Fill a 12 cup muffin pan with cupcake liners.
Whisk together the eggs, butter, milk and pumpkin bread mix. Pour into the prepared muffin pan and bake for 25-30 minutes.
While the cupcakes bake, prepare the frosting. Combine the butter, powdered sugar, milk and ¼ cup salted caramel sauce in a bowl. Mix until smooth.
Allow the cupcakes to cool completely, then pipe a swirl of frosting onto each. Pour remaining salted caramel sauce over the frosting, then top with caramel corn
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