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Spooky Party Pumpkin Cupcakes with Peanut Butter Frosting 

Prep time: 40 min
Cook Time: 18 min
Yield: 12 cupcakes

Ingredients:

CUPCAKES
1 (14 oz.)package Pillsbury® Pumpkin Quick Bread
1cup milk
1/3cup Crisco® Pure Vegetable Oil
2 large eggs
PEANUT BUTTER FROSTING
1/2can Pillsbury® Cream Cheese Frosting
1/2cup Jif® Creamy Peanut Butter
GHOST CUTOUTS
1/2cup white baking chips
2teaspoons light corn syrup

Preparation Directions:

1.HEAT oven to 400°F. Line 12 muffin cups with foil baking cups. Bake and cool cupcakes as directed for muffins on package, using milk, oil and eggs. Cool completely.
2.STIR together frosting and peanut butter in small bowl until well blended. Frost cooled cupcakes with frosting.
3.COMBINE white baking chips and corn syrup in small saucepan. Melt over low heat, stirring constantly until smooth. Refrigerate 15 to 20 minutes or until mixture is firm enough to knead.
4.KNEAD candy mixture slightly. Wrap in plastic wrap. Let stand at room temperature 15 to 30 minutes for easier handling.
5.PLACE candy mixture between 2 sheets of wax paper; roll to about 1/8-inch thickness.* Cut out 12 rounds with sharp knife or 1-inch round cookie cutter. Stretch and press rounds into ghost shapes with fingers. Make 2 holes in each for eyes with drinking straw. Place ghosts on frosted cupcakes.
TIP*To keep parchment paper from slipping while rolling out mixture, tape paper to the work surface.
 High Altitude (above 3500 ft.):
1.SEE quick bread mix package for directions.