Healthy Gooey Double Chocolate Pumpkin Cupcakes

Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Yields 9 cupcakes



  1. Preheat oven to 350 degrees and line a muffin tin with liners or grease with coconut oil
  2. In a large bowl, whisk together the flax eggs, vanilla, pumpkin, coconut oil and maple syrup
  3. Mix in the cacao powder, almond flour, coconut flour, baking powder and coffee until evenly combined
  4. Stir in the melted dark chocolate and mix well
  5. Add batter to the muffin tin (should fill about 3/4 way)
  6. Bake for 20-25 minutes and allow to cool before frosting 


Recipe Notes

Store in airtight container for 5 days on counter or freeze for a couple months.

*If using pasture-raised eggs, you may need a bit more almond flour if the batter looks too liquidy!

© 2018 rachLmansfield. All rights reserved.