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Halloween Cupcakes
Halloween Cupcakes

Halloween Cupcakes

1 Review(s)
Cook Minutes 40 Min
Prep : 20 minutes Cook: 15-20 minutes
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These spiced pumpkin Ghost Cupcakes are perfect for your next Halloween party - every bite is scarily tasty!

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12 Servings
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 ½ cup flour
1 tsp baking soda
1 tsp Gregg's Ground Cinmon
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:
125 g spreadable cream cheese
2 ½ - 3 cups icing sugar
½ tsp orange zest
Dark chocolate bits
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How do I make it ?
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Step 1
Preheat oven to 180°C (fan assisted). Place paper cupcake cases into muffin tins. Altertively grease a 12-cup muffin tin.
Step 2
Sift flour, baking soda, Gregg’s Ground Cinmon 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.
Step 4
Cream Cheese Frosting:
Step 5
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.
Kraft Kitchen Tips!
To make pumpkin puree: peel and cut pumpkin into small pieces. Steam or microwave pumpkin until tender. Steaming helps reduce the amounts of retained water that you get when boiling. Puree in a food processor or mash until smooth.
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