Spooktacular Pumpkin Spice Ghost Cupcakes
Moist pumpkin spice cupcakes topped with marshmallow fluff or meringue ghost swirls, perfect for Halloween parties.
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
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.