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Pumpkin Ghost Cupcakes

Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 32 mins
Yield: 60 Mini Cupcakes



  • 1 12 oz can pumpkin
  • 1 cups sugar
  • 3 extra-large eggs
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup canola oil
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 tsp pumpkin pie spice


  • 12 oz cream cheese, 1.5 8 oz packages, room temperature
  • 1/4 cup butter, 1/2 stick, room temperature
  • 1/2 tsp vanilla
  • 1 tsp pumpkin pie spice
  • 2 cups powdered sugar
  • Candy Eyes


  • Preheat oven to 350 degrees. Grease or line a mini-cupcake tin.
  • In the bowl of your KitchenAid with the paddle attachment or in a mixing bowl, mix together the pumpkin, sugar, eggs, vanilla, and canola oil until well combined.
  • Whisk together the flour, baking powder, salt, and pumpkin pie spice in a separate bowl. Gradually add while mixing to the wet ingredients. Beat for two minutes, until batter is lighter in color.
  • Spoon the batter into prepared cupcake tin, about 3/4 full for each cupcake.
  • Bake for 12-15 minutes, or until the cake bounces back when poked.
  • While the cupcakes are baking, prepare the frosting by beating the cream cheese and butter together until combined and fluffy with the whisk attachment. Add the vanilla and pumpkin pie spice and beat until combined. Add the powdered sugar 1/2 cup at a time. Beat for an additional minute.
  • When the cupcakes are done, remove to a cooling rack. They will cool quickly because they’re so small. When cool, frost with the cream cheese frosting and add the candy eyes so they look like ghosts.
Course: Dessert
Author: Chelsea Cole
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