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Halloween Cupcakes

Name: Halloween Cupcakes
Prep time: 20 min
Cook time: 20 min
Yield: Makes 12
Cuisine: American
Ingredients: 1 ½ cup flour; 1 tsp baking soda; 1 tsp Gregg's Ground cinnamon; ½ tsp Gregg's Ground Ginger; ¾ cup soft brown sugar; ½ cup vegetable oil; 2 eggs; ¾ cup pumpkin puree (approx. 350g uncooked pumpkin); 125g spreadable cream cheese; 2 ½ - 3 cups icing sugar; ½ tsp orange zest; Dark chocolate bits

These spiced pumpkin Ghost Cupcakes are perfect for your next Halloween party - every bite is scarily tasty!

Makes 12

Prep Time 20 minutes

Cook Time 15-20 minutes

Easy

Ingredients

1 ½ cup flour

1 tsp baking soda

1 tsp Gregg's Ground cinnamon

½ tsp Gregg's Ground Ginger

¾ cup soft brown sugar

½ cup vegetable oil

2 eggs

¾ cup pumpkin puree (approx. 350g uncooked pumpkin)

Cream Cheese Frosting:

125g spreadable cream cheese

2 ½ - 3 cups icing sugar

½ tsp orange zest

Dark chocolate bits

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.

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INGREDIENTS

Made with

Method

Step 1

Preheat oven to 180°C (fan assisted). Place paper cupcake cases into muffin tins. alternatively grease a 12-cup muffin tin.

Step 2

Sift flour, baking soda, Gregg's Ground cinnamon and Gregg's Ground Ginger into a mixing bowl.

Step 3

Whisk together brown sugar, vegetable oil, eggs and pumpkin puree until well combined. Make a well in the centre of the dry ingredients and pour in pumpkin mixture. Stir to mix. Spoon mixture into cupcake cases. Bake for 15-20 minutes until cooked and golden. Transfer to a baking rack to cool. Once cupcakes are cold, pipe cream cheese frosting onto the top of the cupcakes. Place 3 choc bits on the frosting to make the eyes and mouth.

Cream Cheese Frosting:

Step 1

Beat together cream cheese with 2 ½ cups of the measured icing sugar and orange zest until creamy. Add extra icing sugar if necessary to make a firm but piping consistency.