Preheat oven to 375 degrees.
Line a muffin tray with cupcake liners.
Cream butter and sugar till light and fluffy, about 2 minutes.
Beat in eggs one at a time, then vanilla. Set aside.
In a small bowl, mix the flour, baking powder and salt.
Add half of the flour mixture to the butter-sugar mixture, then the milk, then the remaining flour mixture, beating well after each addition.
Portion out into the cupcake liners, about 1/2 cup each liner.
Bake for 18-22 minutes until an inserted toothpick comes out clean.
To make frosting, place softened butter into a bowl and beat in 2 cups of powdered sugar.
Add 2 Tablespoons heavy cream and vanilla.
Add the remaining powdered sugar 1/2 cup at a time until you reach your desired consistency.
Add orange food coloring until you reach a pumpkin color you like.
Spoon the frosting into a piping bag with no tip or a circular tip. Swirl the frosting onto the cooled cupcakes.
Break the large pretzel sticks into 3-4 pieces and insert one piece in the center of each cupcake.
Add a jelly bean (or half a jelly bean) to create a small vine garnish.