Pumpkin Spice Pudding Halloween Cupcakes Recipe

If you’re hunting for a festive fall treat that’s not only irresistibly cute but also packs a cozy, spicy punch, then this Pumpkin Spice Pudding Halloween Cupcakes Recipe is going to become your new go-to. I absolutely love how these cupcakes are moist and flavorful thanks to the pumpkin spice pudding mix, plus they come with adorable handmade moon and cat decorations that’ll wow everyone at your Halloween party. Trust me, once you make these, you’ll want to bake them all season long!

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Ingredients You’ll Need

These ingredients come together beautifully, marrying the classic pumpkin spice taste with a moist texture thanks to the pudding mix and apple cider. Plus, the candy melts and sprinkles bring in that Halloween fun vibe. Here are what you’ll want on hand.

• All-purpose flour: The base for your cupcakes; ensures a tender crumb when measured properly.
• Baking powder: Gives your cupcakes a nice rise and fluffy texture.
• Granulated sugar: Sweetens the batter perfectly without overpowering the spices.
• Pumpkin spice pudding mix: This is the secret to moistness and deep seasonal flavor—make sure you get the spice variety, not just plain pumpkin.
• Vegetable oil: Keeps cupcakes tender – I always use oil instead of butter here for moisture retention.
• Large eggs: Bind everything together and add richness.
• Apple cider: Adds subtle sweetness and a fruity acidity that cuts through the spice beautifully.
• Black and yellow candy melts: These are for the fun Halloween-themed decorations on top.
• Sprinkles and small lollipop sticks or cupcake picks: To decorate your moons and cat toppers — get creative!

Variations

I love personalizing this recipe depending on the occasion or my pantry supplies. You can definitely make this your own by switching up decorations or tweaking flavors to fit your mood.

• Dairy-free variation: I’ve swapped the pudding mix for a dairy-free version and used coconut oil instead of vegetable oil—still moist and delicious with a subtle coconut twist.
• Spice it up: When I want an extra kick, I add a pinch of cayenne or a touch more cinnamon to heighten the warmth.
• Decorations: Instead of candy melts, you could use colored frosting and edible glitter for a less sweet but equally festive topping.
• Mini cupcakes: For parties with kids, I halve the batter and bake mini cupcakes—they’re perfect bite-sized treats!

How to Make Pumpkin Spice Pudding Halloween Cupcakes Recipe

Step 1: Prepping your batter

Start by preheating your oven to 350°F and lining two cupcake pans with liners—that’s 24 cupcakes total. In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and that pumpkin spice pudding mix. This dry blend really sets the foundation. Then, add the vegetable oil, eggs, and apple cider. I like mixing this on medium speed for about 2 minutes until the batter is smooth and creamy. It’s important to get those ingredients fully combined, but don’t overmix, or your cupcakes might turn out dense.

Step 2: Baking magic

Fill each cupcake liner about three-quarters full—don’t overfill or they’ll overflow during baking. Bake for 25 minutes or until a toothpick inserted in the center comes out clean. I always check at the 23-minute mark just to be safe since ovens vary. Once baked, cool them completely on wire racks. Trust me, if the cupcakes are even a little warm when you dip them later, things get messy.

Step 3: Crafting the moons

While the cupcakes bake and cool, you can prepare those charming moons. Measure your lollipop sticks to decide how big your moons should be. I use a biscuit cutter to trace circles onto parchment paper taped to a cookie sheet—not just for neatness but for easy removal later. Melt your yellow candy melts, then scoop them into a squeeze bottle or a zip-top bag with the corner snipped off. First, trace around each circle, then fill it in. To hide any uneven candy texture, sprinkle yellow sugar sprinkles right after filling. Pop the tray in the freezer for 10 minutes, then gently shake off excess sprinkles. Flip the moons, dip each lollipop stick end in more melted candy, and lay them on the back. Another quick freeze sets them firmly.

Step 4: Assembling your Halloween cupcakes

Now for the fun part: dipping cupcakes. Melt your black candy melts until smooth. Here’s a key tip I learned—you have to dip each cooled cupcake’s top in the melted candy and immediately press it into colored sugar sprinkles. If you wait too long, the candy will harden and stickiness disappears. Right after sprinkling, gently press a moon onto the cupcake’s top along with your cat-shaped candy pick. This sequence locks in the decorations beautifully and keeps everything looking fresh and festive.

How to Serve Pumpkin Spice Pudding Halloween Cupcakes Recipe

Garnishes

I’ve had a blast using mini candy pumpkins and edible googly eyes as extra garnishes on some cupcakes—it adds a playful twist that kids adore. For a less sweet option, try a light dusting of cinnamon sugar or cocoa powder instead of sprinkles. I personally love the contrast between the black candy melt and bright yellow moons; that’s what makes these particularly festive!

Side Dishes

These cupcakes pair wonderfully with warm apple cider or a spiced latte if you’re hosting a chill fall gathering. For a more substantial sweet spread, I like to serve them alongside cinnamon popcorn or roasted spiced nuts. This way, you’ll have a fun mix of textures and flavors to enjoy.

Creative Ways to Present

One time, I arranged these cupcakes on a black cake stand surrounded by fake cobwebs and mini pumpkins to really dial up the Halloween theme. Another idea is placing each cupcake inside a mini “witch’s cauldron” made from black paper cups—super cute for kids’ parties. You can also stack them in a cupcake tower for a dramatic centerpiece that guests will be talking about.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container at room temperature for up to 2 days—this keeps the cupcakes moist without the candy toppings melting or getting sticky. If your kitchen is warm, refrigerate but bring to room temp before serving for the best texture.

Freezing

Freezing can be a bit tricky because of the candy decorations. I recommend freezing the plain baked cupcakes before dipping and decorating. Wrap the cooled, undecorated cupcakes tightly in plastic wrap and place them in a freezer bag for up to 3 months. When ready, thaw and decorate fresh to keep that candy melt snap and sparkle alive.

Reheating

I usually just let leftover cupcakes come to room temperature naturally. If you want a warm treat, a quick 10-second zap in the microwave does wonders, but avoid reheating decorated cupcakes or the candy parts can soften and lose shape.

FAQs

Final Thoughts

I have to say, this Pumpkin Spice Pudding Halloween Cupcakes Recipe holds a special place in my heart because it’s such an easy way to bring fall magic into the kitchen with minimal fuss. The aroma alone will have you feeling all cozy inside, and the fun decorations make it a hit with family and friends alike. I hope you enjoy baking and sharing these as much as I do—happy baking and have a spooky-sweet Halloween!

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