🎃 Halloween Baking Lab
Frankenstein Cupcakes & Mummy Cookies
👩🏻🍳 Ingredient Tips Before You Start
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Oats: Always choose organic (Roundup aka glyphosate-free when possible) since oats are highly sprayed. You can make your own oat flour in a blender, food processor, or coffee grinder with some rolled oats too!
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Peanut Butter: Must be just peanuts. Avoid xylitol (toxic for dogs), palm oil, or added sugars. My favorites are Crazy Richard’s or fresh-ground at stores like WinCo or Whole Foods.
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Icing Notes: Yogurt icings can crack if made too far in advance. For longer-lasting decorations, try my icing mix ➝ Shop Icing Mix
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Nutrition Note: Recipes include flaxseed meal to help balance fiber. When feeding treats, reduce breakfast or dinner slightly to keep meals balanced.
🧟 Frankenstein Cupcakes
Ingredients
- 1 ½ cups Organic Oat Flour (glyphosate-free — you can even grind your own rolled oats in a blender!)
- 1 Egg
- ½ cup Water
- ¼ cup Peanut Butter (peanuts only)
- 1 (15 oz) can 100% Pure Pumpkin
- 1 Tbsp Flaxseed Meal
- 2 tsp Baking Soda
Procedure – Easy Version
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Bake cupcakes (see “Basic Cupcake Procedure” below).
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Slice a small section off one side to create a flat surface.
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Cover the top with green icing (see icing recipe below).
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Use plain peanut butter or black PB (mix with activated charcoal until you reach the desired black, warning-can be messy!) place in a piping bag or zip-lock bag to pipe hair, eyes, mouth, and stitches.
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Optional: add “bolts” at the neck using chicken jerky pieces.
Procedure – Advanced Version
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Bake cupcakes (see “Basic Cupcake Procedure” below).
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Stack two cupcakes top-to-top with icing between them.
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Freeze for 20 minutes.
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Coat the entire stack in green icing. Freeze another 20 minutes.
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Pipe on hair, face, and stitches with peanut butter or charcoal peanut butter.
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Add creative “bolts” using extra cookie dough, chicken jerky, or even coconut flakes.
🧁 Basic Cupcake Procedure (for both versions)
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Preheat oven to 350°F (175°C).
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Grease The cupcake pan with cold organic unrefined coconut oil, use a silicone brush or your fingers.
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In a bowl, combine all ingredients.
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Stir together until mixed well.
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Fill each cup 2/3 full.
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Bake for 12-15 minutes, or until a toothpick comes out clean.
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Let cool for 5 minutes before turning the pan upsidedown to pop them out. Cool completely (in fridge or freezer) before decorating.
🥣 Icing Recipe
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Mix plain Greek yogurt with peanut butter for a thicker consistency.
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Add natural food coloring (note: peanut butter makes it harder to color but makes the icing stiffer and easier to handle).
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For the best colors without added flavors, I recommend Wilton brand (find on Amazon).
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For the easiest option, use my pre-mixed icing blend ➝ [Shop Icing Mix].
📺 Watch the Tutorial
Want to see it step by step? Watch the video here ➝
👻 Mummy Cookies
Ingredients
- 1 ¼ cups Organic Oat Flour (glyphosate-free — grind rolled oats in a blender!)
- 1 Egg
- ¼ cup Water
- ¼ cup Peanut Butter (peanuts only)
- ½ Tbsp Flaxseed Meal
- 1 tsp Baking Soda
Procedure
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Preheat oven to 350°F (175°C).
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Mix dough. If too sticky, add oat flour. If too dry, add water.
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Roll dough directly onto a lined cookie sheet (less mess, no transfer).
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Tip: Don’t over-flour when rolling or cookies may dry out.
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Cut into shapes (you can use any shape, you don't have to have fancy cutters! A round cutter, PB jar lid, or gingerbread cutter work well).
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Bake 7–8 minutes, keeping an eye on them — they should feel set but soft.
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Cool completely before icing.
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Pipe plain Greek yogurt back-and-forth to make “mummy bandages.”
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Add eyes/mouth with peanut butter or charcoal peanut butter. Done!
🥣 Icing "Wraps" Recipe
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Use Plain Non-fat Greek yogurt for your mummy wrap, place into a piping bag or a zip lock bag and cut a 1/4 inch piece off of one corner, make sure that you're using the bag laying flat when you go to ice so that way you get a wide stripe!
📺 Watch the Tutorial
Want to see it step by step? Watch the video here ➝