Halloween is right around the corner, and so is alllll the candy. I love indulging in a few fun-size treats. But I also love cute Halloween dessert ideas that use some ingredients that are bit better for you and are just as fun to eat. You can whip these up in under an hour and be ready for any Halloween party.
Pumpkin Spider Muffins
These muffins are an adorable party dessert, or you can serve them to start off Halloween morning. They’re made with oats, which gives them a fiber boost. I love their subtle pumpkin and maple flavor—the perfect combination for this time of year.
Makes: 6 muffins
- 1 cup pumpkin puree
- 1/2 cup Brandless Organic Maple Syrup
- 2 eggs
- 1/2 cup unsweetened almond or non-dairy milk of choice
- 2 tsp. vanilla extract
- 2 cups oat flour (just buzz Brandless Quick Cook Rolled Oats into a powder using a food processor)
- 1 tsp. Brandless Organic Ground Cinnamon
- 1 tsp. baking powder
- 2 tsp. pumpkin pie spice
- 1/4 cup mini chocolate chips
- 6 Brandless Organic Chocolate Creme Cookies
- Black icing pen
- Decorative candy eyes
- Brandless Organic Virgin Coconut Oil for greasing muffin tins
For the Greek yogurt icing:
- 1 cup full-fat Greek yogurt
- 1 tsp. pure vanilla extract
- 3 tbsp. powdered sugar
- ¼ tsp. Brandless Organic Ground Nutmeg
How to make it
- Preheat the oven to 350F and grease muffin tins with coconut oil.
- Add the pumpkin puree, eggs, maple syrup, almond milk, and vanilla extract to a large mixing bowl and whisk to combine.
- Add the oat flour, baking powder, and spices to the bowl and mix well. Stir in the chocolate chips.
- Pour the batter into the muffin tins, filling them halfway.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the muffins are baking, make the icing by placing all the ingredients to a mixing bowl and stirring well to combine.
- Refrigerate the frosting until the muffins are cooked and cooled.
- Frost the fully cooled muffins with the yogurt frosting.
- Remove the top half from a Brandless chocolate crème cookie. (Feel free to save, share, or enjoy the other half).
- Place the cookie half on top of the muffin. Add the decorative eyes, then draw the spider legs using the black icing pen.
- Since your icing has yogurt, make sure to store any leftovers in the fridge.
Popcorn + gummy worms are so cutely spooky. I love adding a real fruit twist with raisins and dried mango. This is a recipe that you can bring to any Halloween party—it’s easy to transport and doesn’t require any cooking time.
Makes: 4 mason jars full
- 1 cup Brandless Organic Popcorn Kernels, popped
- 1 cup Brandless Sour Gummy Worms
- ½ cup Brandless Organic Raisins
- ½ cup Brandless Organic Dried Mango, torn or cut into munchable bits
How to make it
- Start by popping the popcorn according to the package directions and allow to cool.
- Place the popcorn in a large mixing bowl. Add remaining ingredients and toss to combine.
- Store your Monster Munch in a large mason style jar.
Here’s a fancier dessert that doesn’t use a ton of ingredients or take a ton of time. It tastes decadently rich and it’s sweetened with coconut and maple.
Makes: 1 large goblet, perfect for sharing
- ½ cup pure pumpkin puree
- 1/4 cup Brandless Organic Maple Syrup
- 2 tbsp. Brandless Organic Creamy Peanut Butter
- 1/2 cup coconut cream
- 1 ½ tsp. pumpkin pie spice
- 1 tsp. vanilla extract
- 4 Brandless Organic chocolate crème cookies, crushed
How to make it
- Add all the ingredients minus the crushed cookies to a high-speed blender or food processor and process until smooth.
- Pour the mousse into a wine glass and refrigerate for 1 hour before serving.
- While you are refrigerating the mousse, crush the chocolate cookies. (I like to put them in a ziplock bag, seal it up, then crush. No mess!)
- Add the crushed cookies to the mousse and enjoy.