Add the cake mix to a bowl. Add in a can of pumpkin puree, eggs and mix well. Add water slowly. If you want, you can leave it out entirely, but thinning out the batter yielded 24 cupcakes, which makes it 2 WW SmartPoints per muffin. Add in strawberries. Mix well. Put in cupcake liners and fill each muffin cup around half-way. Bake at 325 for 31 minutes, testing with a clean butter knife to make sure that they are done. These are super moist, so I like to leave them out to cool and dry out a little.