Name: Pumpkin Spice Pudding Halloween Cupcakes Recipe
Prep time: 1 h
Cook time: 25 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 3 cups all-purpose flour; 3½ teaspoons baking powder; 2 cups granulated sugar; 1 (3.4 ounce) pumpkin spice pudding mix; ¾ cup vegetable oil; 3 large eggs; 1 cup apple cider; Black candy melts (quantity as needed for dipping); Yellow candy melts (quantity as needed for moons); Yellow sugar sprinkles; Small lollipop sticks or cupcake picks; Optional: additional sprinkles for decorating

If you love the cozy flavors of fall and want to impress your friends at your next Halloween party, this Pumpkin Spice Pudding Halloween Cupcakes Recipe is an absolute game-changer. I promise, these cupcakes are not only wildly moist and flavorful, but they have a whimsical decoration that’s perfect for spooky season. Stick around, because I’m going to share all the insider tips I’ve learned to help you nail this recipe and wow everyone!

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Why You’ll Love This Recipe

Deliciously Moist Texture: Thanks to the pumpkin spice pudding mix and apple cider, these cupcakes stay incredibly tender.
Perfect Fall Flavors: Pumpkin, warming spices, and cider create that familiar autumn vibe you crave.
Fun Halloween Decor: The moon and black candy coating with sprinkles make these cupcakes festive and eye-catching.
Easy to Make for a Crowd: Makes 24 cupcakes, perfect for parties and sharing — plus the recipe is straightforward!

The image shows several cupcakes placed on a white marbled surface. Each cupcake has a black and white polka dot wrapper. The top layer of the cupcake is covered in dark purple sugar sprinkles with a rough texture. On top of this layer, a black plastic cat figure with yellow eyes stands, facing forward with its tail up. Behind the cat, a bright yellow round cookie with a sugar-coated texture stands upright, creating a striking contrast against the dark sprinkles. The cupcakes are arranged in rows with a slight blur in the background, focusing clearly on the front cupcakes. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

This Pumpkin Spice Pudding Halloween Cupcakes Recipe uses simple ingredients you might already have or can easily find. Each plays a role in the texture and flavor, and the pudding mix is the secret to keeping these extra moist.

All-purpose flour: The base for the cupcakes that gives structure but keeps them soft.
Baking powder: Helps your cupcakes rise to be light and fluffy.
Granulated sugar: For sweetness and tenderness.
Pumpkin spice pudding mix: This adds intense pumpkin flavor plus moisture — a total game-changer.
Vegetable oil: Keeps the cupcakes extra moist and tender compared to butter.
Large eggs: Bind ingredients together and add richness.
Apple cider: Adds subtle sweetness and heightens fall flavors.
Black and yellow candy melts (optional): For decorating those spooky moons and coating cupcakes.
Sprinkles and small lollipop stick cupcake picks (optional): Add festive flair to your finished cupcakes.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love tweaking this Pumpkin Spice Pudding Halloween Cupcakes Recipe based on what I have on hand or for guests with dietary needs. It’s so adaptable, and you can make it your own!

Gluten-Free Version: I swapped the all-purpose flour for a gluten-free blend once, and they turned out surprisingly great—just be sure to use a blend with xanthan gum for similar texture.
Dairy-Free Modification: Using dairy-free pudding mix and replace apple cider with pear juice for a subtle twist that still keeps the moistness.
Spice it Up: When I wanted a bolder pumpkin flavor, I added an extra teaspoon of cinnamon and a pinch of nutmeg, which made the aroma in my kitchen smell heavenly.
Decor Flair: Instead of moons, try shaping candy melts into pumpkins or ghosts for a fun variation that kids adore.

How to Make Pumpkin Spice Pudding Halloween Cupcakes Recipe

Step 1: Preheat and Prep

Start by preheating your oven to 350°F. Line your cupcake tin with liners — I usually choose a fun fall design for extra festivity. This setup is key because your batter will be ready to go once mixed, eliminating any wait time that can affect cupcake texture.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, sugar, and pumpkin spice pudding mix. I love taking a moment here to really get those dry ingredients combined as it helps ensure even rising and flavor distribution in every bite.

Step 3: Add Wet Ingredients and Combine

Next, pour in the vegetable oil, crack in the eggs, and add the apple cider. Mix on medium speed for about 2 minutes until the batter is smooth and creamy. When I first tried this, I under-mixed and it resulted in dense cupcakes — so take your time here! Your batter should look like thick velvet.

Step 4: Fill and Bake

Fill each cupcake liner about ¾ full. Don’t overfill or they’ll spill over as they bake! Place the tray in your preheated oven and bake for 25 minutes, or until a toothpick inserted in the center comes out clean. My oven runs hot, so check at around 22 minutes to avoid overbaking.

Step 5: Cool and Prepare the Moons

While cupcakes cool on a wire rack, you can make the adorable moon decorations. Trace circles on parchment paper using a biscuit cutter or a similarly sized round object. Melt yellow candy melts and fill a squeeze bottle or zip-top bag for easy piping. Trace the circles, fill them in, then sprinkle with yellow colored sugar to mask any candy unevenness. Freeze these for 10 minutes before shaking off excess sugar. Flip, dip lollipop sticks in melted candy, and attach to the back of moons before freezing again. This step took me a couple of tries, but once you get the hang of it, the detail really elevates the cupcakes.

Step 6: Dip and Decorate Cupcakes

Finally, melt your black candy melts. Dip the cooled cupcakes’ tops into the melted candy and immediately into your favorite colored sugar sprinkles. The secret here is to add your moon decoration right after dipping while the candy is still soft — if you wait, it hardens, making it impossible to stick the moons on. I learned this the hard way one Halloween night, so trust me on the timing!

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Pro Tips for Making Pumpkin Spice Pudding Halloween Cupcakes Recipe

Accurate Measuring: Using a kitchen scale for your flour ensures precise cupcakes every time — I stopped guessing and saw a big difference.
Don’t Skip Cooling: Always cool cupcakes completely on a wire rack before decorating to prevent melted toppings and soggy liners.
Work Quickly With Candy Coating: When dipping cupcakes, have your sprinkles and moons ready so you can decorate immediately while the coating is still wet.
Use Fresh Pudding Mix: I found that old pudding mix loses flavor fast, so check the expiration and always use fresh for best results.

How to Serve Pumpkin Spice Pudding Halloween Cupcakes Recipe

The image shows a cupcake with a black-and-white polka dot wrapper. The top layer of the cupcake is covered with dark purple and black sugar sprinkles that give a rough, glittery texture. On top of the sprinkle layer, there is a small black cat figure facing forward with its tail raised. Behind the cat, a large, round, bright yellow disk stands vertically, resembling a full moon. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to add a few extra details like a small fondant pumpkin or edible glitter to make these cupcakes pop on the party table. The sugar sprinkles on black candy melts really make the moon shapes stand out—so simple but so effective!

Side Dishes

Pair these cupcakes with a warm cup of spiced apple cider or an iced chai latte for a perfect fall-themed spread. They also go wonderfully alongside savory pumpkin soup or roasted veggies for a full seasonal meal.

Creative Ways to Present

For a Halloween party, I arranged these cupcakes on a black tiered stand with fake cobwebs and mini LED candles to create a spooky but inviting vibe. You can also serve them individually in small clear boxes tied with ribbon for take-home treats.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which is a great problem to have!), store cupcakes in an airtight container in the fridge for up to 3 days. I always remove delicate decorations like lollipop sticks before storing to prevent damage.

Freezing

These cupcakes freeze well. Wrap them tightly in plastic wrap after the black candy coating has set. To thaw, leave at room temperature for a couple of hours. I froze some once for a weekend party, and they stayed moist and tasty when thawed.

Reheating

I usually don’t reheat cupcakes because they’re best enjoyed room temp. But if you prefer them warm, pop them in the microwave for 10-15 seconds. Just be careful not to melt the candy decorations!

FAQs

Can I make this Pumpkin Spice Pudding Halloween Cupcakes Recipe without pudding mix?

While the pudding mix adds moisture and a rich pumpkin flavor, you can omit it and add extra spices like cinnamon, nutmeg, and cloves along with a bit more pumpkin puree for a different but tasty result. Keep in mind the texture might be less moist.
What can I use instead of apple cider?

If you don’t have apple cider, substitute with apple juice or even orange juice for a fruity twist that complements the pumpkin spice flavors nicely.
How do I make the candy melts not stick to everything?

Use a silicone mat or parchment paper to work with melted candy melts. Also, stirring gently while melting helps keep the texture smooth and prevents clumps that stick randomly.
Can I make smaller batches?

Absolutely! Just halve the ingredient amounts to make 12 cupcakes. Just be mindful your baking time might be slightly shorter, so check for doneness early.

Final Thoughts

This Pumpkin Spice Pudding Halloween Cupcakes Recipe has become my go-to for fall celebrations because it’s reliably delicious, visually impressive, and fun to make. I hope you enjoy making and sharing these cupcakes as much as I do—they’re a little bit of magic in every bite. Trust me, once you try this recipe, your friends will be asking for it every Halloween!