Easy to make spider cupcakes with a pumpkin cupcake base and cream cheese frosting! With grain-free, gluten-free, whole grain and all-purpose flour options. Perfect for Halloween!
This year, I’ve seen a lot of those super cute peanut butter cup spider cookies (like these from What the Fork Blog!). I wanted to make something similar, but I wanted the base to be pumpkin. I couldn’t come up with a seriously delicious + chewy pumpkin cookie, so I turned to my favorite pumpkin cupcake recipe, which I posted on Monday.
I’m terrible at all things decorating but these were really so easy to put together! I was sick when I made these and had been sick for a while and had a deadline (this recipe was a contribution to another blog). So I used some ingredients I wouldn’t normally use, just to get them done. But fear not – there are homemade + allergy-friendly options for everything!
So yeah. The candy eyeballs I used on these cupcakes are pretty nasty ingredient-wise. There’s even a warning on the back of the package about how some of the ingredients may have an adverse effect on activity and attention of children. We picked them off before we ate the cupcakes.
If you don’t want to use store-bought candy eyes, use the homemade chocolate eyes in my monster mouth post for a much less processed version. Or actually, it may just be easier to pipe the white chocolate right onto the cookie, let it harden, and then pipe the semi-sweet chocolate iris over that.
I also used Oreos, another ingredient I never use on the blog. But at least they’re delicious and don’t come with a warning. But here are some dietary-friendly + homemade options!
- For a grain-free version, use Paleo Oreo Cookies from Gluten-free on a Shoestring.
- For a gluten-free version, you can buy these or make these homemade gluten-free Oreos, which is a gluten-free adaptation of Smitten Kitchen’s recipe.
- For a whole wheat version, use these Faux-reos.
The pumpkin cupcakes have gluten-free, whole grain and all-purpose flour options, but for a grain-free option, use 1 batch of these pumpkin spice latte muffins instead of the below recipe. Omit the espresso powder and the Nutella topping. It only makes 16 so you won’t need as many cookies, eyes or chocolate for piping the legs.
Don’t want a pumpkin cupcake base? These paleo chocolate cupcakes would also be great here! I also have an amazing chocolate cupcake recipe with gluten-free, whole wheat and all-purpose flour options.
No matter what ingredients you use, I really think these are sure to be a hit. Enjoy!