Spiced Pumpkin & Dark Chocolate Cupcakes w/ Cinnamon Whipped Coconut Cream

Happy Halloween!!!  This is just the beginning of temptation season!  There’s krackles and candy corn as far as the eye can see, but there’s no reason that you can’t stay relatively healthy.

Last year we posted these amazing Peanut Butter Candied Apples which still totally rock our socks.  But this year we’re pumpkin-ify things.

Our friend, Healthy Hungry Girl posted this amazingly comprehensive list of Healthy Halloween Treats which inspired countless “OMG”s and “I NEED TO TRY THAT”s.

We’d like to add our Spiced Pumpkin & Dark Chocolate Cupcakes w/ Cinnamon Whipped Coconut Cream to the list of halloween treats.

We know what you’re thinking, “there’s no way they’re healthy”.  But we swear, it’s not a trick.  They are remarkably low in sugar and full of good stuff like fiber (that keeps you full) and cinnamon (which helps stabilize blood sugar).

They have about 1/2 the sugar of most comparable recipe so they aren’t too-too sweet, making them the perfect pumpkin cupcakes for someone with a more refined pallate

Optional: Garnish them with some Pecan Candy

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Spiced Pumpkin & Dark Chocolate Cupcakes
Yield: 2 dozen cupcakes (or 1 loaf)
Time: 1 hour

  • 1 can of organic pumpkin
  • 2 heaping tablespoons pumpkin pie spice
  • ⅓ cup coconut oil  (you could also use butter)
  • 1 cup organic cane sugar
  • 3 eggs
  • 3 cups All Purpose Baking Mix (Gluten Free Baking Mix works great)
  • 1 teaspoon sea salt
  • 1 tablespoon vanilla extract
  • 1 cup dark chocolate chips, at least 70% cacao content

Directions
Preheat the oven to 350 degrees F.

Whisk the pumpkin pie mix with the oil (or butter).  Add the sugar and salt, stir to combine.  Then whisk in eggs, one at a time.

Slowly fold in the baking mix using a rubber spatula, making sure not to overwork the batter.  Then gently fold in the chocolate chips.

Using a spoon place the pumpkin mix into greased/lined cupcake trays and bake for about 30 minutes.  If you choose to bake this as a loaf, cook for about 45 minutes or until golden brown.

Cool before frosting with the Cinnamon Whipped Coconut Cream.

Cinnamon Whipped Coconut Cream 
Servings: 24 cupcakes
Time: 5 minutes

  • 3/4 cup full fat coconut milk (use Thai Kitchen organic coconut milk.  This brand is best because the cream separates from the water.  You just want the cream part)
  • 2 tablespoons organic sugar
  • 1.5 teaspoon cinnamon (optional)
  • 1.5 teaspoon vanilla extract

Directions 

Put coconut cream (not the water) in a medium bowl then add in the other ingredients and whisk together until fluffy and smooth.

Frost the cupcakes with the Cinnamon Whipped Coconut Cream and garnish with Pecan Candy

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