Pumpkin Walnut Spider Cupcakes Recipe

If you’re looking for a fun and festive treat to wow your guests this Halloween, you’ll absolutely adore this Pumpkin Walnut Spider Cupcakes Recipe. These little critters are a total showstopper with their pumpkin-y flavor, crunchy walnut legs, and cute candy eyes. Trust me, once you try these, you’ll be baking them every fall — they’re just that good and surprisingly easy to pull off!

this …

Ingredients You’ll Need

The blend of warm spices paired with pumpkin and crunchy walnuts makes these cupcakes burst with flavor. Plus, using candiquik and marshmallows for the spider details keeps the look cute and simple. Here’s a little tip — try to get fresh pumpkin puree for the best texture and flavor in your cupcakes.

• Flour: I prefer all-purpose for that classic cupcake crumb.
• Baking powder & baking soda: These help the cupcakes rise beautifully and stay fluffy.
• Salt: Just a pinch brings out all the flavors.
• Cinnamon & pumpkin pie spice: The heart of pumpkin treats—warm and aromatic.
• Brown sugar: Adds moisture and a rich caramel note.
• Butter: Room temp is key here so it creams nicely with sugar.
• Eggs: Large eggs help bind everything together.
• Pumpkin puree: Choose canned or homemade—it adds moisture and that perfect pumpkin flavor.
• Diamond of California Shelled Walnuts (chopped): For delicious crunch in the batter.
• Large marshmallows: Each cupcake gets one to help form the spider body.
• Diamond of California Shelled Walnuts (finely chopped): These are for the spider legs, so chop them fine for easy placement.
• Chocolate candiquik or almond bark: Melted for holding walnut legs in place.
• Vegetable shortening: Helps melt the candiquik smoothly and gives the frosting its creamy texture.
• Candy eyeballs: These make the spiders cute and kid-approved!
• Vanilla extract: Adds a lovely depth to the frosting.
• Powdered sugar: For sweetening the frosting to just the right consistency.
• Orange and brown gel food coloring: To tint your frosting with those classic fall colors.

Variations

I love that this Pumpkin Walnut Spider Cupcakes Recipe is versatile enough to tweak based on what you have or your taste preferences. Here’s how I’ve personalized it over time to suit different occasions and dietary needs.

• Nut Free Version: I’ve swapped the walnuts for roasted pepitas or omit them altogether, which still makes a tasty, crunchy cupcake.
• Spice Swap: Sometimes I add a pinch of nutmeg or ground ginger for a slightly different fall spice profile that my family adores.
• Vegan Adaptation: Using flax eggs and vegan butter can work if you want a plant-based treat, just watch the baking time closely as it might vary.
• Frosting Flavors: To mix it up, try swapping a bit of the vanilla for maple extract—so good and seasonal.

How to Make Pumpkin Walnut Spider Cupcakes Recipe

Step 1: Prepare Your Batter

Start by preheating your oven to 350°F (175°C). In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice—this way your spices distribute evenly in the cupcake. Then, cream the room temperature butter and brown sugar until light and fluffy. I always use an electric mixer here because it really gets that texture perfect. Next, beat in the eggs one at a time, followed by the vanilla extract and pumpkin puree. Fold in the dry ingredients gently to keep your batter light, and don’t forget those chopped walnuts—they add such a lovely texture!

Step 2: Bake the Cupcakes

Line a muffin tin with cupcake liners and evenly divide the batter into 12 cups. Bake for about 15 minutes, but keep an eye out—the cupcakes are done when a toothpick inserted in the center comes out clean. One trick I learned is to rotate the pan halfway through baking to get an even bake, especially if your oven runs a bit hot on one side. Once baked, let them cool completely on a wire rack before decorating.

Step 3: Make the Frosting and Color It

For the frosting, cream together butter and vegetable shortening until fluffy. Slowly add in powdered sugar, a cup at a time, until the frosting is your preferred sweetness and texture. Stir in vanilla extract and separate your frosting into two bowls. Color one orange and the other brown with gel food coloring. This dual-color frosting will help you bring the spiders and their webs to life brilliantly.

Step 4: Decorate Your Spooky Spiders

Frost each cupcake generously with the orange frosting for a pumpkin base. Next, place a large marshmallow in the center of each cupcake (this will be the spider’s body). Melt your chocolate candiquik with vegetable shortening until smooth and use a small spoon to dab the melted chocolate onto the cupcake around the marshmallow. Quickly stick in finely chopped walnuts on both sides of the marshmallow to form spider legs before the chocolate hardens. Don’t forget to add candy eyeballs to the marshmallow to bring your spider to life! I found that working in small batches helps ensure the chocolate doesn’t set too quickly before placing the legs.

How to Serve Pumpkin Walnut Spider Cupcakes Recipe

Garnishes

I usually finish these cupcakes with the candy eyeballs to bring the spiders to life — they’re the cutest touch and incredibly kid-friendly. Sometimes I sprinkle a dash of cinnamon on top or add an extra drizzle of melted dark chocolate for a rich contrast. If I’m feeling fancy, a tiny leaf-shaped fondant piece adds a seasonal vibe that guests always ask about.

Side Dishes

These cupcakes pair beautifully with a warm cup of spiced apple cider or pumpkin latte. If it’s a party, I like to serve them alongside a charcuterie board or autumnal fruit platter—think crisp apples, pears, and dried cranberries. The sweetness of the cupcakes balances the savory and tart flavors perfectly.

Creative Ways to Present

One year I arranged these cupcakes on a big tray lined with edible cookie “dirt” made from crushed chocolate cookies, setting a creepy spider web around them using piped frosting. For parties with kids, placing each cupcake inside a mini “cobweb” cupcake liner made from black lace paper made serving super festive and fun. You could even create a Halloween dessert table themed around your pumpkin walnut spiders—think mini pumpkins, candy corn, and cobweb décor!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, which keeps the cupcakes moist and the frosting firm. They taste great for up to 3 days this way, though the pumpkin flavor is so good, mine never last that long! To avoid soggy walnuts or marshmallows, try to keep the decorated cupcakes separate from any moist ingredients.

Freezing

These cupcakes freeze well if you want to prepare them in advance. I find it easiest to freeze without the marshmallow spiders and walnut legs, then decorate after thawing. When freezing, wrap each cupcake individually in plastic wrap and place in an airtight container or freezer bag. They keep for up to a month without losing flavor.

Reheating

I gently thaw frozen cupcakes at room temperature, then add the marshmallow spiders and walnuts right before serving to keep everything looking fresh and crunchy. If you want a slightly warmed cupcake, pop it in the microwave for 10-15 seconds, but keep frosting and decorations cool to avoid melting.

FAQs

Final Thoughts

This Pumpkin Walnut Spider Cupcakes Recipe has become one of my family’s favorite seasonal treats for all the right reasons. It’s charming, delicious, and a total conversation starter at parties. The combination of pumpkin spice, buttery walnut crunch, and playful spider design brings so much joy to baking and sharing. I highly recommend you give these a try this fall—it’s like Halloween captured in a cupcake, and I promise you won’t regret it!

Print