Spider Cupcakes for Halloween Recipe (gluten-free, whole grain, all-purpose flour options)

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Spider Cupcakes for Halloween Recipe (gluten-free, whole grain, all-purpose flour options)Easy to make spider cupcakes with a pumpkin cupcake base and cream cheese frosting! With grain-free, gluten-free, whole grain, all-purpose flour options. Can also be made vegan. Perfect for Halloween!

Spider Cupcakes for Halloween Recipe (gluten-free, whole grain, all-purpose flour options)

Yield: 20 cupcakes

Ingredients

Cupcakes:
2 cups (250 grams) whole wheat flour, whole spelt flour, all-purpose flour or 1 cup (134 grams) 1-to-1 gluten-free baking flour for a GF version
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
4 large eggs (50 grams each, out of shell), room temperature
2 cups (480 grams) canned pumpkin puree
2 cups (400 grams) brown sugar, raw sugar or coconut sugar
1 cup (240 milliliters) olive oil1 (or another neutral-tasting oil that’s liquid at room temperature like canola oil)

Cream Cheese Frosting:
1/2 cup (113 grams) unsalted butter, softened
12 ounces (340 grams) cream cheese, softened2
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1 1/2 cups (195 grams) powdered sugar

Directions

  1. 20 Oreos (use these for a gluten-free version or these homemade Paleo Oreo Cookies for a grain-free version – see the post for other homemade options)
  2. 1 cup (170 grams) semi-sweet chocolate chips or chopped chocolate
  3. 40 candy eyes (use the homemade chocolate eyes in my monster mouth post for a much less processed version)
  4. Directions
  5. Preheat the oven to 350 °F (175 °C). Line two muffin pans with 20 paper liners.
  6. In a medium bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
  7. In a larger bowl, whisk the eggs, pumpkin puree, sugar, and oil.
  8. Add the dry mix to the wet and stir just until combined. Do not over mix! READ MORE

Recipe by: texanerin.com

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