Pumpkin Spice Pudding Halloween Cupcakes Recipe

If you’re on the hunt for a cozy, festive treat that captures the spirit of fall and Halloween, you’re in for a real treat. My Pumpkin Spice Pudding Halloween Cupcakes Recipe is a game changer—moist, fluffy, and bursting with those beloved autumnal flavors. I absolutely love how these cupcakes bring together the warm spices of pumpkin pudding with the fun of Halloween decorations, making them perfect for parties or a sweet family dessert. Stick around and I’ll share all my tips so you can nail them every time!

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Ingredients You’ll Need

All the ingredients in this Pumpkin Spice Pudding Halloween Cupcakes Recipe come together beautifully to create that unmistakable fall flavor and fluffy texture. I like to keep the spices simple by using the pudding mix and pairing it with apple cider for moisture and a subtle fruity depth.

• All-purpose flour: The base for our cupcakes — make sure to spoon and level for accurate measuring.
• Baking powder: Helps the cupcakes rise nice and fluffy.
• Granulated sugar: Adds sweetness and helps with texture.
• Pumpkin spice pudding mix: The star ingredient that infuses flavor and moisture.
• Vegetable oil: Keeps the cupcakes tender and moist.
• Eggs: Adds structure and richness.
• Apple cider: A lovely seasonal liquid that moistens and enhances fall flavors.
• Optional decorations: Black and yellow candy melts, sprinkles, small lollipop sticks or cupcake picks to get your Halloween vibe on!

Variations

I love making this recipe my own by playing around with decorations and slight tweaks in the spice profile. Don’t be afraid to get creative—you’ll enjoy making it yours!

• Dairy-free substitution: Replace the pudding mix with a dairy-free version and swap apple cider for almond milk for a sensitive-friendly cupcake that still feels festive.
• Spice it up: If you want a bolder spice flavor, add a pinch of cinnamon or nutmeg to the mix. I’ve done this when I wanted a more intense fall kick.
• Decoration switch-up: Instead of candy melt moons and cats, try using orange and black frosting with Halloween-themed sprinkles for a classic yet easy look.
• Mini cupcakes: Scale down baking time by making mini cupcakes for bite-sized treats perfect for parties or lunchboxes.

How to Make Pumpkin Spice Pudding Halloween Cupcakes Recipe

Step 1: Mix Your Dry Ingredients Like a Pro

Start by preheating your oven to 350°F and lining 24 cupcake wells with liners. In a large mixing bowl, whisk together the flour, baking powder, sugar, and pumpkin spice pudding mix until fully combined. This step is key because you want those ingredients evenly distributed for uniform flavor in every bite—trust me, I learned that the hard way when I found clumps of pudding mix in one cupcake once!

Step 2: Blend Wet Ingredients to Perfection

Add the vegetable oil, eggs, and apple cider to your dry mix. Using a mixer on medium speed, blend everything for about 2 minutes until it’s smooth, creamy, and beautifully combined. Mixing thorough but not overmixed is key—the batter should look silky without any lumps but still have a little body.

Step 3: Bake and Cool Your Cupcakes

Fill each cupcake liner about ¾ full with batter—that’s just the right amount to allow for rising. Bake at 350°F for about 25 minutes, or until a toothpick poked into the center comes out clean. Once out of the oven, cool your cupcakes on a wire rack completely before decorating to avoid melted messes. I find cooling them for at least 30 minutes works best.

Step 4: Create Your Moon Decorations

Measure your cupcake picks to decide how big to make your candy moons; I used a biscuit cutter to trace even circles onto parchment paper taped to a baking sheet (trace on the back). Melt yellow candy melts and transfer them to a squeeze bottle or a zip-top bag with a small corner snipped. First, outline the moons on the parchment, then fill them in. Sprinkle yellow sugar sprinkles on top to mask any unevenness. Pop them in the freezer for 10 minutes to harden.

Step 5: Add the Stick and Finish the Moons

Once the moons are set, shake off excess sugar sprinkles, flip them over, and dip your lollipop sticks into more melted yellow candy melt. Place the sticks in the center on the back of each moon, returning them to the freezer for another 10 minutes to set. This little sticking step took me a couple tries to nail the first time, so just be patient and use enough melted candy as “glue”!

Step 6: Dunk, Sprinkle, and Assemble

Melt your black candy melts and dip the cooled cupcakes in the melted chocolate, then immediately into colored sugar sprinkles for that extra pop. Before the chocolate sets, press on your candy moons followed by the cat cupcake picks. I love how quick and impressive this step looks—your guests will think you spent all day on frosting!

How to Serve Pumpkin Spice Pudding Halloween Cupcakes Recipe

Garnishes

I love using the candy moons and cute Halloween-themed picks because they add instant charm without extra sugar load. You could also sprinkle edible glitter or use small candy eyeballs for a spooky fun twist that lovers of Halloween treats will appreciate.

Side Dishes

These cupcakes pair wonderfully with a warm mug of spiced cider or a creamy pumpkin latte to keep the flavors flowing. For gatherings, I like to serve them alongside a simple mixed green salad with autumn fruits like pears and cranberries to balance the sweets.

Creative Ways to Present

For Halloween parties, I’ve arranged these cupcakes on a tiered stand surrounded by tiny pumpkins and fall leaves to create a festive centerpiece. Another favorite trick is placing them in small black lace cupcake wrappers for an elegant spooky vibe that guests compliment every year.

Make Ahead and Storage

Storing Leftovers

Store leftover cupcakes in an airtight container at room temperature for up to two days. I usually keep mine in a cool, dry spot, and they stay fresh and moist without any fuss.

Freezing

I’ve found these cupcakes freeze well. Just pop them in a freezer-safe container or wrap each individually in plastic wrap and foil. Freeze for up to three months and thaw at room temperature before decorating with candy moons and sprinkles.

Reheating

When reheating, I simply let the thawed cupcakes sit at room temperature for about 30 minutes—they’re best enjoyed that way. If you prefer warm cupcakes, gently microwave for 10-15 seconds, but I recommend adding decorations fresh afterward to avoid melting.

FAQs

Final Thoughts

I can’t recommend this Pumpkin Spice Pudding Halloween Cupcakes Recipe enough if you want an easy-to-make, crowd-pleasing fall treat. Every time I bake these, the nostalgic pumpkin spice flavor and whimsical decorations bring smiles all around—and honestly, they’re just plain fun to make! So grab your mixing bowl and get baking; your kitchen (and your loved ones) will thank you for this sweet seasonal delight.

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