Pumpkin Spice Pudding Halloween Cupcakes Recipe

If you’re hunting for a cozy, festive treat this season, you’ve got to try my Pumpkin Spice Pudding Halloween Cupcakes Recipe. I absolutely love how these cupcakes turn out—moist, fluffy, and bursting with those classic fall flavors everyone craves. Plus, the twist of pumpkin spice pudding mix makes them stand out from your typical pumpkin cupcake. Stick around, because I’m going to walk you through every step so you nail this recipe and wow your friends, family, or even just yourself!

this …

Ingredients You’ll Need

Each ingredient plays an important role in making these cupcakes so special. The pumpkin spice pudding mix is a game changer, and pairing apple cider with it gives the cupcakes that subtle tang and moisture that everyone notices.

• All-purpose flour: Choose a good quality flour for the fluffiest crumb.
• Baking powder: This helps the cupcakes rise nice and tall—fresh baking powder is key.
• Granulated sugar: Classic sweetness that balances the spices.
• Pumpkin spice pudding mix: The secret ingredient that adds spice and moisture without extra work.
• Vegetable oil: Keeps the cupcakes tender and moist.
• Large eggs: They bind everything together and build structure.
• Apple cider: Adds autumn flavor and keeps the cupcakes juicy.
• Optional Halloween decorations: Black and yellow candy melts, sprinkles, and small lollipop sticks for that festive touch.

Variations

I love how versatile this Pumpkin Spice Pudding Halloween Cupcakes Recipe is. I often tweak it depending on who I’m baking for or what I have in the pantry. Don’t hesitate to make it your own!

• Gluten-Free Version: I substituted gluten-free flour blend once with great success—a perfect option if gluten’s a concern.
• Vegan Adaptation: I’ve experimented replacing eggs with flax eggs and swapped vegetable oil for coconut oil—just remember to check the pudding mix ingredients.
• Spice It Up: For an extra cozy feel, add a pinch of cloves or nutmeg if you want a more intense pumpkin spice kick.
• Decor Twist: You can swap out candy melts for homemade cream cheese frosting and top with crushed gingersnaps—deliciously different!

How to Make Pumpkin Spice Pudding Halloween Cupcakes Recipe

Step 1: Prepping Your Dry Ingredients for Success

Start by preheating your oven to 350°F (175°C) and lining 24 cupcake wells with liners. In a large bowl, whisk together the all-purpose flour, baking powder, sugar, and pumpkin spice pudding mix. I find that mixing these first ensures the spices and leavening are evenly distributed, which helps every cupcake bake perfectly.

Step 2: Bring It Together Like a Pro

Add in the vegetable oil, eggs, and apple cider to your dry mix. Beat on medium speed for about 2 minutes until the batter is smooth and creamy. I like to use a stand mixer here, but a handheld whisk works just fine—just make sure you don’t overmix to keep your cupcakes tender.

Step 3: Bake to Perfection

Fill each cupcake liner about three-quarters full—this helps them rise without spilling over. Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Resist the urge to open the oven too early; it’s tempting, but you’ll want those cupcakes to rise beautifully.

Step 4: Crafting the Festive Candy Moons

While your cupcakes cool on a wire rack, measure your small lollipop sticks to decide the size of your candy moons. I used a biscuit cutter to trace circles on parchment paper taped to a cookie sheet. Melt your yellow candy melts and use a squeeze bottle or a zip-top bag with a corner cut off to trace the circles, then fill them in. Sprinkle yellow sugar on top to cover any uneven areas and pop them in the freezer for 10 minutes until firm.

After they harden, shake off the extra sugar, flip the moons over on the cookie sheet, and dip the lollipop sticks in the yellow melted candy before placing them in the center on the back side of each moon. Back to the freezer they go for another 10 minutes.

Step 5: Dip Your Cupcakes and Add the Final Touch

Next, melt the black candy melts. Dip each cooled cupcake into the melted candy and immediately sprinkle with your chosen colored sugar or sprinkles. Quickly place your candy moons and little cat picks on top for that perfect Halloween look. The timing is key here—do it while the chocolate is still wet so everything sticks beautifully.

How to Serve Pumpkin Spice Pudding Halloween Cupcakes Recipe

Garnishes

I usually finish mine with festive sprinkles—orange, black, and yellow are my go-to colors for Halloween. The candy moon and cat picks not only look adorable but add a bit of crunch and fun texture. If you want, a dollop of lightly whipped cinnamon cream on the side pairs beautifully, but I find these cupcakes stand proud all on their own.

Side Dishes

These cupcakes are perfect with a warm cup of apple cider or a pumpkin-spiced latte. For a party, offering a simple cheese board or some candied nuts alongside really complements the spice and sweetness of the cupcakes without competing.

Creative Ways to Present

For Halloween gatherings, I like to arrange these cupcakes on a black or orange platter and scatter some mini pumpkins and fall leaves around. Another fun idea is to place each cupcake inside a mini “cauldron” or spooky themed cupcake holder, which (trust me) always impresses the little ones and makes for fantastic photos!

Make Ahead and Storage

Storing Leftovers

I keep any leftovers in an airtight container at room temperature if I plan to eat them within a day or two. For anything longer, I pop them in the fridge to keep the texture fresh. Just be sure to bring them back to room temperature before serving for maximum flavor and softness.

Freezing

Freezing the baked cupcakes without the candy decorations works great. I wrap them individually in plastic wrap and place them in a freezer-safe bag. When you’re ready to enjoy, thaw overnight in the fridge, then decorate fresh. Candy moons don’t freeze well, so I recommend making them closer to serving day.

Reheating

To refresh your cupcakes, I warm them gently for about 10-15 seconds in the microwave. It brings back that just-baked softness without drying them out. Just avoid overheating or they might get rubbery.

FAQs

Final Thoughts

This Pumpkin Spice Pudding Halloween Cupcakes Recipe has become one of my favorite fall go-tos because it’s simple, doesn’t require fancy ingredients, and comes out perfectly every time. When I first made it, my family went crazy for the flavor and how fluffy the cupcakes felt—thanks to that clever pudding mix trick! If you’re looking for a recipe that delivers cozy fall vibes and a fun Halloween twist, you really can’t go wrong with this one. I hope you enjoy baking and sharing these cupcakes as much as I do!

Print