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Homemade Ghostly Chaos Pumpkin Cupcakes

Homemade Ghostly Chaos Pumpkin Cupcakes

These Homemade Ghostly Chaos Pumpkin Cupcakes are a spooky-sweet Halloween treat! Soft, moist pumpkin cupcakes are filled with cozy fall spices, topped with creamy vanilla frosting, and decorated with adorable “ghostly” faces made from chocolate or icing. Perfect for Halloween parties, autumn bake sales, or fun family baking nights, these cupcakes bring a mix of flavor and frightful charm to your table.
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Prep Time 15 minutes
Cook Time 20 minutes
30 minutes
Total Time 1 hour 5 minutes
Servings: 12 Servings
Course: Dessert
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • For the Pumpkin Cupcakes
  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground ginger
  • 2 large eggs
  • ¾ cup brown sugar
  • ½ cup granulated sugar
  • ¾ cup pumpkin purée not pumpkin pie filling
  • ½ cup vegetable oil
  • 1 tsp vanilla extract
  • 2 tbsp milk
  • For the Frosting Ghostly Topping
  • 1 cup unsalted butter softened
  • 3 cups powdered sugar
  • 1 –2 tbsp milk or cream
  • 1 tsp vanilla extract
  • Mini chocolate chips or melted chocolate for eyes and mouth

Equipment

  • 12-cup muffin tin
  • Paper cupcake liners
  • Mixing bowls (large and medium)
  • Whisk or electric mixer
  • Spatula
  • Cooling rack
  • Piping bag (for ghost frosting)
  • Toothpick (for ghost eyes if using melted chocolate)

Method
 

  1. Preheat & Prep
  2. Preheat your oven to 350°F (175°C).
  3. Line a 12-cup muffin tin with cupcake liners.
  4. Mix the Dry Ingredients
  5. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
  6. Mix the Wet Ingredients
  7. In a large bowl, whisk eggs, brown sugar, granulated sugar, pumpkin purée, oil, milk, and vanilla until smooth.
  8. Combine
  9. Add the dry mixture to the wet mixture and whisk gently until just combined — don’t overmix.
  10. Bake
  11. Divide batter evenly among liners (about ¾ full).
  12. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
  13. Let cool completely on a rack before frosting.
  14. Make the Frosting
  15. Beat butter until creamy, then gradually add powdered sugar, vanilla, and milk.
  16. Beat until light and fluffy. Add more milk if needed for piping consistency.
  17. Decorate the Ghosts
  18. Pipe tall swirls of frosting on each cupcake to form ghost shapes.
  19. Use mini chocolate chips or dots of melted chocolate to create ghost eyes and mouths.

Notes

Make ahead: Store unfrosted cupcakes in an airtight container up to 2 days at room temperature or freeze up to 2 months.
For extra flavor, add ½ tsp pumpkin pie spice to the batter.
Use a round piping tip to create smooth ghost shapes.
Turn these into a fun family activity — let kids decorate their own ghost faces!
These cupcakes pair perfectly with hot caramel apple cider or pumpkin spice coffee.