when you select any items page will be refresh and focus will be move out of the page chocolate chocolate chip cinnamon dark chocolate easy recipe ginger halloween pumpkin recipe. dessert

Chocolate-Pumpkin Halloween Cupcakes (with Nutmeg, Cinnamon and Ginger)

3 min read time Oct 21, 2022

Description

Description

If you thought celebrating Halloween couldn’t get any better, think again.

Now you can enjoy the most delicious and fun-to-make spooky cupcakes ever.

This Halloween cupcake recipe is simple, delicious, and versatile because not only can you also make a Halloween cake, but …. If you are feeling extra spirited … you can make a batch of spooky donuts! (seriously, these chocolate-pumpkin donuts are also amazing!)

Anyway, these Halloween cupcakes are soft, rich and have a pumpkin spice flavor that is so unique - from the nutmeg, cinnamon and ginger - that you will never look at Halloween treats the same ever again.

With this recipe, you can make two different toppings:

A vanilla glaze made with our cream cheese powder, whole milk powder, confectioner’s sugar and vanilla as well as
A chocolate glaze (70% cacao) made by simply melting some of our bittersweet chocolate chips.

But the real star of this recipe is our pumpkin powder – and this is the perfect recipe. That’s because all you have to do is add some water to our pumpkin powder and you have fresh, high quality pumpkin puree.

So let’s get to it. Here’s how you make these fun and delightful Halloween cupcakes and what you need.

Chocolate-Pumpkin Halloween Cupcakes Ingredients:

¾ cup organic pumpkin powder
¾ cup water (to make pumpkin puree)
1 ⅔ cup all purpose flour
1 tsp baking powder
1 tsp extra fine himalayan salt
¼ tsp baking soda
2 tsp cinnamon powder
1 tsp ground nutmeg powder
½ tsp organic ginger root powder
1 cup granulated sugar
½ cup vegetable oil
2 large eggs
1 tsp vanilla extract
¼ cup whole milk

For white glaze:

4 tbsp whole milk powder
2 tbsp cream cheese powder
6 tbsp confectioners’ sugar
1 tsp vanilla extract
1 or 2 tsp water

For chocolate glaze:

¼ cup bittersweet chocolate chips (melted)

Chocolate-Pumpkin Halloween Cupcakes Directions:

Preheat the oven to 375 degrees and coat cupcake molds with nonstick spray.
In a medium bowl mix together pumpkin powder and water to make pumpkin puree.
In a medium bowl whisk together flour, cinnamon, baking powder, salt, nutmeg, ginger powder and baking soda.
In a separate large bowl whisk together the sugar and oil. Then, add the eggs and vanilla extract and whisk until the mixture has thickened and is yellow, about 2 minutes. To this mixture, add the pumpkin puree and whisk until it is smooth.
Sift half the dry ingredients into the wet ingredients and stir until just combined. Add the milk and stir until incorporated. Sift the remaining dry ingredients into the mixture and stir until no floury streaks remain.
Using a ¼ cup measuring cup, pour the batter into each mold. Bake for 15 to 18 minutes or until an inserted toothpick comes out clean.
Remove the pans from the oven and transfer to a wire rack to cool for 5 minutes. Remove the cupcake mold from the pans and allow to cool completely for about 15 minutes.
As the cupcakes cool, make the white glazes. In a medium bowl combine the cream cheese powder, whole milk powder, vanilla, sugar and water. Whisk to combine until desired consistency is achieved. If the glaze is too runny, add some more milk powder or confectioners’ sugar to taste. If the glaze is too thick, add a little more water.
Decorate the top of the cupcakes with the vanilla glaze.
Melt the bittersweet chocolate chips and then cool at room temperature. If the chocolate glaze is too runny, pop it in the refrigerator for a few minutes to set.
Decorate your cupcakes as you’d like, we made chocolate webs on top.
Enjoy!!