Preheat oven to 350°F.

Line a cupcake tin with 18 cupcake liners.

Combine pumpkin puree and water in a large bowl; mix to combine.

Add chocolate cake mix and beat for 2 minutes. (Ensure the cake mix is 16.5 oz, or adjust other ingredients accordingly).

Fill cupcake liners 2/3 full and bake for about 20 minutes, or until a toothpick inserted into the center comes out clean.

Cool cupcakes in the pan on a wire rack for 15 minutes, then remove from pan and cool completely.

For the glaze: combine confectioners' sugar, cocoa powder, vanilla extract, and salt in a bowl. Add 1 tbsp milk, mixing until smooth. Add an additional 1/4 tsp milk at a time if needed to reach desired consistency.

Place chocolate sprinkles in a separate shallow bowl.

Using a spatula or butter knife, spread just under 1 tsp of the glaze over the top of each cooled cupcake, then quickly dip the glazed top into the bowl of sprinkles to coat.

Quickly add Wilton eyeball candies to the front of each cupcake before the glaze dries.

To add spider legs, poke small holes on the sides of the cupcake with a bamboo stick, then insert the 2-inch strips of black string licorice for legs.

These cupcakes can be prepared the night before your event.