Preheat the oven to 200°C, fan 180°C, gas mark 6. Place 12 muffin cases into a muffin tray.
Place the Stork baking liquid, caster sugar, flour, eggs, milk and baking powder into a bowl, and beat with a wooden spoon until the mixture is smooth.
Stir in the pumpkin mash and orange zest until combined. Divide half the mixture evenly between the muffin cases, so that each case is about a third full.
Add half a teaspoon of chocolate spread to each muffin case, then top with the remaining pumpkin cake mix to cover the chocolate spread.
Bake in the oven for 20-25 minutes until the cakes are risen and golden in colour. Remove from the oven and allow to cool.
Mix a little orange juice with the icing sugar until you achieve a thick icing, you may need to add a few more drops of juice as you mix. Spread the orange icing over the muffins.
Pipe the melted chocolate in 4 circles on top of the icing, then drag a skewer (or cocktail stick) outwards from the middle to create a cobweb effect.
Place sweets and laces on top to look like a spider.