Spider Cupcakes for Halloween (gluten-free, grain-free, whole grain, all-purpose flour options)

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!

Easy to make spider cupcakes for Halloween with a pumpkin cupcake base and cream cheese frosting! With grain-free, gluten-free, whole grain and all-purpose flour options. Please click through to the recipe to see the dietary-friendly options.

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.

Easy to make spider cupcakes for Halloween with a pumpkin cupcake base and cream cheese frosting! With grain-free, gluten-free, whole grain and all-purpose flour options. Please click through to the recipe to see all the dietary-friendly options.

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.

Easy to make spider cupcakes for Halloween with a delicious pumpkin cupcake base and cream cheese frosting! With grain-free, gluten-free, whole grain and all-purpose flour options. Please click through to the recipe to see the dietary-friendly options.

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! :D

Spider Cupcakes for Halloween (gluten-free, whole grain, all-purpose flour options)

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Rated 5.0 by 3 readers
Spider Cupcakes for Halloween (gluten-free, grain-free, whole grain, all-purpose flour options)
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 20 cupcakes

For a grain-free version, use 1 batch of these pumpkin spice latte muffins instead of the below recipe. Omit the espresso powder and the Nutella topping.

Ingredients

    Cupcakes:

  • 2 cups (250 grams) whole wheat flour, whole spelt flour, all-purpose flour or 1 cup (134 grams) 1-to-1 gluten-free baking flour for a GF version
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground nutmeg
  • 4 large eggs (50 grams each, out of shell), room temperature
  • 2 cups (480 grams) canned pumpkin puree
  • 2 cups (400 grams) brown sugar, raw sugar or coconut sugar
  • 1 cup (240 milliliters) olive oil1 (or another neutral-tasting oil that's liquid at room temperature like canola oil)
  • Cream Cheese Frosting:

  • 1/2 cup (113 grams) unsalted butter, softened
  • 12 ounces (340 grams) cream cheese, softened2
  • 2-4 tablespoons (28-56 grams) unsalted butter, room temperature
  • 1/8 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups (195 grams) powdered sugar
  • Decoration:

  • 20 Oreos (use these for a gluten-free version or these homemade Paleo Oreo Cookies for a grain-free version - see the post for other homemade options)
  • 1 cup (170 grams) semi-sweet chocolate chips or chopped chocolate
  • 40 candy eyes (use the homemade chocolate eyes in my monster mouth post for a much less processed version)

Directions

  1. Preheat the oven to 350 °F (175 °C). Line two muffin pans with 20 paper liners.
  2. In a medium bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
  3. In a larger bowl, whisk the eggs, pumpkin puree, sugar, and oil.
  4. Add the dry mix to the wet and stir just until combined. Do not over mix!
  5. Divide the batter among the liners, filling each one almost full, and bake for about 20 – 24 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 3 minutes in the pan and then remove to a wire rack to cool completely, about 1 hour.
  6. Once the cupcakes have cooled, prepare the frosting. Beat the butter and cream cheese until soft and smooth. Add the salt and vanilla and beat until combined. Add in the powdered sugar, 1/2 cup at a time, and beat until fluffy.
  7. Spread about 1 ½ tablespoons of frosting over each cooled cupcake.
  8. Twist the Oreos apart and place the side without frosting face up on the cupcake. You can also use whole Oreos if you prefer.
  9. Melt the chocolate in a small saucepan over low heat, stirring constantly until melted. Pour into a piping bag.
  10. Pipe 4 legs on both sides of the Oreo. Pipe a tiny bit of chocolate on the bottom of two eyes and place on the Oreo.
  11. Keep decorated cupcakes refrigerated for one day until ready to serve. Keep undecorated cupcakes at room temperature for up to 3 days. The Oreos get slightly soft over time so decorate just a few hours before serving, if possible.

Notes

  1. If you use olive oil, the batter will taste like olive oil but the taste disappears after baking.
  2. If you live outside of North America and have the kind of cream cheese that's meant for toast (that comes in a little plastic tub) rather than American style brick cream cheese, then get a 300 grams of cream cheese, place it in the center of a cheesecloth, and wring out the liquid until you have 225 grams of cream cheese left.

Source: My post on Cee – The Blog From Cohen's: Spider Pumpkin Cupcakes to Boost Eye Health

Recipe by  | www.texanerin.com

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34 comments on “Spider Cupcakes for Halloween (gluten-free, grain-free, whole grain, all-purpose flour options)” — Add one!

  • Miranda
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    says
    November 1, 2016 @ 10:00 pm

    These are too cute! Perfect Halloween treat!

    Reply
  • Vanessa
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    says
    October 30, 2016 @ 10:57 am

    I’ve just made these, haven’t got to decorate them yet, but wanted to say a HUGE THANK YOU for yet another awesome recipe!!! It’s the third I’ve made of yours and they are such a hit in our house!

    Reply
    • Erin replies to Vanessa
      October 30, 2016 @ 11:48 am

      Aww, yay! I’m so happy you like the cupcakes and the other recipes. :) Have fun decorating them! Thanks a ton for your feedback. :)

      Reply
  • Aly ~ Cooking In Stilettos says
    October 29, 2016 @ 5:08 am

    These look so adorable. I love the options – so many ideas :)

    Reply
  • Patricia @ Grab a Plate says
    October 29, 2016 @ 2:09 am

    Ah! You did a great job decorating! They’re so cute and perfect for the season!

    Reply
  • Ashley @ Wishes & Dishes says
    October 29, 2016 @ 1:59 am

    You are amazing at decorating, I don’t know what you’re talking about! These are way too cute and love the candy eyeballs (although good advice on picking them off before eating)

    Reply
  • Heather | All Roads Lead to the Kitchen says
    October 28, 2016 @ 10:01 pm

    These are adorable and sound delicious! I had no idea about those candy eyeballs…I just bought some, but threw away the package since it wouldn’t reseal. Yikes! I’ll probably be pitching the rest…

    Reply
  • Alyssa | EverydayMaven says
    October 28, 2016 @ 7:34 pm

    These are so cute and I love the idea about picking off the junky eyes. Also, not sure if can get them but Newman’s Own makes a less junkier Oreo type cookie!

    Reply
    • Erin replies to Alyssa | EverydayMaven
      October 30, 2016 @ 11:43 am

      Thanks for the tip! I’ll have to look for those. I love making homemade but they are kind of a pain to make. :/

      Reply
  • Jenny | Honey and Birch says
    October 28, 2016 @ 5:17 pm

    This is such a great idea for Halloween!! I am glad I like spiders ;)

    Reply
  • Jennifer Farley says
    October 28, 2016 @ 4:03 pm

    These cupcakes are adorable and so perfect for Halloween!

    Reply
  • Renee - Kudos Kitchen says
    October 28, 2016 @ 2:25 pm

    These may be the only spiders I’ve ever felt like eating!

    Reply
  • Kimberly @ The Daring Gourmet says
    October 28, 2016 @ 5:57 am

    Those are sooooo cute! I’ve been doing several Halloween crafts and baked projects with my kids, I’ve go to include these!

    Reply
  • Amanda | The Chunky Chef
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    says
    October 28, 2016 @ 3:12 am

    These are so cute for Halloween! My kids would love them :)

    Reply
  • Shelley @ Two Healthy Kitchens says
    October 28, 2016 @ 1:56 am

    Oh my goodness, Erin, these are so stinkin’ cute! What an awesome idea! And beyond the great suggestions for different flours, I really, really liked how you suggested healthy work-arounds for the candy eyeballs, and even gave healthier Oreo options! Brilliant! I know just what you mean about not wanting to use too many processed ingredients or things like Oreos on my blog … but I thought your suggestions made it all totally accessible, no matter how people feel about candy eyeballs that come with (ahem …) “adverse effect” warnings (oh my!). This is such a seriously terrific post with options that will keep everyone happy! Fantastic job!

    Reply
    • Erin replies to Shelley @ Two Healthy Kitchens
      October 30, 2016 @ 11:36 am

      Aww, thanks! What an amazingly thoughtful comment. I’m so happy that you (and hopefully some others!) appreciate all the options. :) And aren’t those eyes nasty?! Bla. I wouldn’t have eaten them anyway but I’m happy I saw the warning! It’s such a shame because they’re so cute.

      Reply
  • Jessica @Savory Experiments says
    October 28, 2016 @ 1:29 am

    I can’t resist a cupcake! These are too cute and so easy!

    Reply
  • Amy Stafford says
    October 28, 2016 @ 12:40 am

    These are so darn cute!

    Reply
  • The Food Hunter says
    October 27, 2016 @ 11:33 pm

    What a fun halloween treat. I need to make these with my god daughter.

    Reply
  • Jocelyn (Grandbaby cakes) says
    October 27, 2016 @ 10:57 pm

    These are so darn cute!

    Reply
  • Kirsten/ComfortablyDomestic says
    October 27, 2016 @ 9:38 pm

    These cupcakes are so simple and adorable! The candy eyes coming with a warning is mildly terrifying…eep! Good thing there are safer options out there.

    Reply

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