Preheat the oven to 350°F. Line miniature cupcake pans with liners.
Sift together cake mix, flour, brown sugar and pudding mix.
Add pumpkin, oil, buttermilk, eggs and vanilla in a large mixing bowl. Beat on medium high speed for about 3 minutes until fully combined and the batter is smooth.
Using a teaspoon, fill each cup about ⅔ full. After filling, drop the pans on the counter a couple of times to remove any air bubbles from the batter.
Place the cupcakes into the oven and bake for 15 minutes or until a toothpick inserted into the center comes back clean.
Place onto a wire rack to cool completely before frosting with Dulce de Leche Cream Cheese Icing. Garnish with toffee bits.
Store cupcakes chilled.