Ingredients
Scale
- 1 cup pumpkin puree (canned or homemade)
- 8 oz cream cheese (full-fat)
- 1 cup dark chocolate chips
- 2 tsp gel food coloring
- 1 cup mini marshmallows
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 3/4 cup sugar
- 1 ghost-shaped cookie cutter
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix cream cheese and pumpkin puree until smooth. Add cinnamon, nutmeg, and sugar; blend until creamy.
- Prepare cupcake batter by combining flour, sugar, cocoa powder, baking soda, and eggs in a mixing bowl. Fill cupcake liners halfway; bake until a toothpick comes out clean.
- Cool cupcakes before frosting with white icing and decorating with mini marshmallows to create ghostly figures.
- Melt chocolate chips in a microwave-safe bowl. Dip pretzel rods into melted chocolate; sprinkle with colorful candy eyes before it sets.
- Serve treats on an eerie platter adorned with faux spider webs or gummy worms.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (45g)
- Calories: 165
- Sugar: 12g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg