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Healthy Gooey Double Chocolate Pumpkin Cupcakes

Healthy Gooey Double Chocolate Pumpkin Cupcakes made with all vegan and paleo ingredients for an easy homemade cupcake recipe filled with dark chocolate!

Scale

Ingredients

Instructions

  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 

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!

rachLmansfield

rachLmansfield