Halloween Pumpkin Cupcakes

These spooky cupcakes are perfect for your next Halloween party! Made with pumpkin and chocolate, they're delicious and easy to make.

15 servings
35 mins
406 kcal
NF VE

Whether you have kids or not, I always want to find reasons to celebrate as the weather draws in, finding excuses for activities to bring the family together in the kitchen. These Halloween bakes are the perfect excuse. Following on from last week’s pumpkin chocolate chip bread recipe, these are a real commitment to the season! I tend to buy some little spooky figurines, or the cute googly eyes above, just to add that bit of Halloween fun for the kids for this bake. But they work perfectly well without, too, for a more grown-up treat!

These Halloween pumpkin cupcakes channel the US tradition to use pumpkin in baking around this time of year. Using pumpkin in desserts just isn’t as common in the UK - I don’t know why, as it makes for a deliciously moist, flavorsome, and seasonal addition to sweets and bakes! The warming spices make these cupcakes feel like little bites of pure autumn. They really can satisfy all season long; feel free to leave out the orange coloring and any fun Halloween decorative touches if you want a more stylish seasonal bake for the grown-ups to enjoy - far beyond the 31st of October!

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Tips

Make sure all ingredients are at room temperature.

Directions

You will need about 35 minutes to make 15 servings of this recipe, which has approximately 406 calories each. Make sure you have all the ingredients and follow these 7 simple steps. If you have any questions, send me an email and I’d be more than happy to help!

In a mixer, beat the butter and sugar on medium speed for 2 minutes until you have a fluffy mixture.

Next, add the eggs, milk, vanilla extract, and pumpkin puree to the mixture and mix until everything is combined.

Add all solid ingredients (flour, salt, cinnamon, nutmeg, and clove) to the mixture and continue mixing until it becomes smooth.

Line your muffin tray with papers, fill each one with 2 tablespoons of the mixture (making sure more than half is filled) and bake in a preheated oven at 180ºC (350ºF) for about 22 minutes.

Allow the cupcakes to cool for approximately 30 minutes on a wire rack.

Frosting: Using a stand mixer with the whisk attachment, mix on high speed the cream cheese, icing sugar, vanilla extract, butter, and salt until everything is combined. Add food coloring gradually to make sure you have your desired color.

Transfer the frosting to a piping bag, and let it sit in the fridge for at least 30 minutes. Garnish your muffins with it when you’re ready, and then enjoy them!

Watch it step-by-step!