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 and all-purpose flour options. Perfect for Halloween!


For a grain-free version, use 1 batch of these pumpkin spice latte muffins instead of the below recipe. Omit the espresso powder and the Nutella topping.

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 oil* (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, softened**
2-4 tablespoons (28-56 grams) unsalted butter, room temperature
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1 1/2 cups (195 grams) powdered sugar

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)
1 cup (170 grams) semi-sweet chocolate chips or chopped chocolate
40 candy eyes (use the homemade chocolate eyes in this monster mouth post for a much less processed version)

*If you use olive oil, the batter will taste like olive oil but the taste disappears after baking.
**If you live outside of North America and have the kind of cream cheese that's meant for toast (that comes in a little plastic tub) rather than American style brick cream cheese, then get a 300 grams of cream cheese, place it in the center of a cheesecloth, and wring out the liquid until you have 225 grams of cream cheese left.


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