Instructions:
- Preheat oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper or silicone liners.
- In a medium bowl, whisk together the sifted flour, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
- In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy.
- Beat in the eggs one at a time until fully incorporated. Mix in the pumpkin purée and 1 teaspoon of vanilla extract until just combined.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed only until just incorporated. Do not overmix.
- Divide the batter evenly among the 12 liners (about two-thirds full). Bake for 20–25 minutes, or until a skewer inserted into the centre comes out clean.
- Cool the cakes in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- To make the glaze, whisk together the sifted powdered sugar, 2 tablespoons of milk, and ½ teaspoon vanilla extract. Add the final tablespoon of milk only if necessary to reach a thick but pourable consistency.
- Place one marshmallow on top of each cooled cake. Gently drizzle or dip the top and sides of each marshmallow to cover it in the glaze, letting it drip down slightly to mimic a flowing ghost shape.
- Before the glaze hardens, press two mini chocolate chips into the glaze on each marshmallow to form the eyes. Allow the glaze to set fully (about 30 minutes) before serving.