Sweet Potato Pie New southern Sweet Potato Pie Recipe
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Spider Cupcakes for Halloween Recipe (gluten-free, whole grain, all-purpose flour options)

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The manufacturing procedure is very easy, you simply require to adhere to the approaches that we have composed on this web page. The adhering to are the phases of just how to prepare Spider Cupcakes for Halloween Recipe (gluten-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!


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.


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 oil* (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, softened**

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


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 this monster mouth post for a much less processed version)


*If you use olive oil, the batter will taste like olive oil but the taste disappears after baking.

**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.


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