Preheat the oven to 350 degrees Fahrenheit and spray two cupcake pans with non-stick spray or use cupcake liners.
Combine all the dry ingredients into a large bowl and whisk together. This includes the cake flour, white sugar, salt, allspice, nutmeg, cinnamon, baking powder, and vanilla pudding mix.
Make a well in the center of your dry ingredients and add the butter, canned pumpkin, oil, sour cream, and vanilla extract. Mix for about 1 minute or until most of the ingredients are incorporated.
To the mixture, add the eggs one at a time. Next, slowly add the water. Continue mixing until fully incorporated. The batter will be thick.
Fill each cupcake pan with batter about halfway to two-thirds of the way full. Bake in a preheated oven for 22-25 minutes or until a toothpick inserted into the middle comes out clean.