Chocolate Pumpkin Cupcakes

Chocolate Pumpkin Cupcakes

Yield: 6 cupcakes
  • Prep Time: 10 minutes
  • Cook Time: 28 minutes
  • Cooling Time: 30 minutes
  • Total Time: 38 minutes (+ 30 minutes cooling)


For the cupcakes

  • ¼ cup Bake Believe ® Milk Chocolate Baking Chips
  • ½ cup almond flour
  • 3 Tablespoon coconut flour
  • ¼ cup monkfruit erythritol sweetener
  • 2 teaspoon baking powder
  • 1 Tbsp pumpkin pie spice
  • 1 Tbsp raw cacao powder
  • ¼ teaspoon salt
  • 2 large eggs
  • 1/3 cup unsweetened pumpkin puree
  • 1/3 cup butter, melted
  • 3 Tbsp raw pumpkin seeds

For the frosting


  1.  To make the cupcakes: Preheat oven to 325F. Line a 6 cup muffin tin. Set aside.
  2. In a large mixing bowl, whisk almond flour, coconut flour, sweetener, baking powder, pumpkin pie space, cacao, and salt.
  3. In a separate medium mixing bowl, whisk eggs, pumpkin, and melted butter.
  4. Add wet ingredients to dry ingredients and mix to combine.
  5. Add milk chocolate baking chips and pumpkin seeds to batter and fold to combine.
  6. Divide mixture between prepared muffin cups. Transfer to oven and bake 28-32 minutes, until golden.
  7. Remove from oven and cool completely before frosting.
  8. To make the frosting: In the microwave or on the stove, melt baking chips.
  9. In a large mixing bowl with an electric mixer, beat heavy cream and butter 3-4 minutes, until creamy. Add vanilla and melted chocolate and beat until fluffy.
  10. Spread or pipe frosting onto cupcakes. Store remaining frosting in the refrigerator.