1. What is the Spooktacular pumpkin spice ghost cupcakes recipe?

This recipe features a moist pumpkin spice cupcake made from pure pumpkin purée and warm spices, topped with a piped ghost made from marshmallow fluff or meringue. Each ghost gets cute chocolate eyes and a swirl of Halloween spirit.

2. What ingredients are needed for Spooktacular pumpkin spice ghost cupcakes?

You'll need flour, baking powder, baking soda, brown sugar, eggs, oil, canned pumpkin, cinnamon, ginger, nutmeg, cloves, and salt for the cupcake base. For the topping, use marshmallow fluff or make Swiss meringue, plus mini chocolate chips or candy eyes.

3. Can you make pumpkin ghost cupcakes ahead of time?

Yes. Bake the cupcakes up to two days ahead and store unfrosted. Add the ghost topping a few hours before serving for best texture and visual impact. You can also freeze the cupcakes unfrosted for up to 2 months.

4. How do you make ghost shapes on cupcakes?

Use a piping bag with marshmallow fluff or meringue to create tall swirls. Add chocolate chips or candy eyes to give each ghost personality. For extra flair, toast meringue edges lightly with a torch or decorate with edible glitter.

Spooktacular Pumpkin Spice Ghost Cupcakes Recipe That Everyone Will Love

Name: Spooktacular Pumpkin Spice Ghost Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 cupcakes
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 tsp ground cinnamon; 1/2 tsp ground ginger; 1/4 tsp nutmeg; 1/4 tsp ground cloves; 1 cup canned pumpkin purée; 2/3 cup brown sugar; 2 large eggs; 1/2 cup vegetable oil; 1 tsp vanilla extract; 1 cup marshmallow fluff or prepared meringue; Mini chocolate chips or candy eyes

Description

Moist pumpkin spice cupcakes topped with marshmallow fluff or meringue ghost swirls, perfect for Halloween parties.

Ingredients

Scale

1 1/2 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp nutmeg

1/4 tsp ground cloves

1 cup canned pumpkin purée

2/3 cup brown sugar

2 large eggs

1/2 cup vegetable oil

1 tsp vanilla extract

1 cup marshmallow fluff or prepared meringue

Mini chocolate chips or candy eyes

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Instructions

1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.

2. In a bowl, whisk flour, baking powder, baking soda, salt, and spices.

3. In another bowl, whisk pumpkin, sugar, eggs, oil, and vanilla.

4. Combine wet and dry ingredients until just mixed. Don’t overmix.

5. Spoon batter into liners about 3/4 full and bake for 18–20 minutes.

6. Cool completely before frosting.

7. Pipe marshmallow fluff or meringue in tall swirls to create ghosts.

8. Add eyes using mini chocolate chips or candy decorations.

Notes

Store unfrosted cupcakes in an airtight container for up to 2 days.

Decorate the same day for best ghost swirl appearance.

Freeze unfrosted cupcakes for up to 2 months.

Prep Time: 15 mins
Cook Time: 20 mins
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 220
Sugar: 18g
Sodium: 160mg
Fat: 9g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 1g
Protein: 2g
Cholesterol: 35mg