Chocolate Almond Cupcakes with Pumpkin Frosting

These soft and fluffy Chocolate Almond Cupcakes with Pumpkin Frosting are bursting with flavor. Its kid friendly and loaded with seasonal ingredients. This vegan and gluten free dessert is a cute Halloween treat for all ages.

Course Dessert

Cuisine American, glutenfree, vegan

Keyword almond cupcakes, almond flour cupcakes, chocolate cupcakes, chocolate cupcakes with pumpkin frosting, chocolate pumpkin cupcakes, pumpkin frosting, pumpkin frosting vegan

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 295kcal

Author Gunjan

Equipment

oven
muffin tray

Ingredients

For the frosting

3/4 cup fresh/frozen shredded coconut
1/2 cup raw cashew nuts
3/4 cup pumpkin puree
2 tbsp date syrup
1/8 tsp salt
2 tsp vanilla powder
1 tsp olive/walnut oil
1/4 tsp pumpkin pie spice
1/8 tsp lemon juice
1/2 cup unsweetened coconut milk (tetra pack)

For the muffins

2 cups almond flour
1/4 tsp salt
1 tsp baking soda
2 tbsp unsweetened cocoa powder
3 medium bananas
1 tsp olive/walnut oil
1 tsp vanilla extract
3/4 cup unsweetened almond milk

Instructions

In a food processor combine all the frosting ingredients and process as smooth as possible. Pour in a glass container and refrigerate until ready to use.
Preheat the oven at 350 degree Fahrenheit and prepare a muffin tray with a greased liner.
In a mixing bowl combine all the dry ingredients for the cupcake and mix very well with a spoon until chocolate in color.
In a food processor combine banana, oil, vanilla extract and milk and process smooth.
Now pour the liquid ingredients into the dry ingredients and mix very well with the spoon until the batter is smooth.
Now pour the batter into the prepared muffin tray equally into 9 muffin cups (about 2 tbsp. in each cup).
Place the tray in the middle rack of the oven and bake for 35 minutes or until the tester comes out clean. Turn off the oven and let the tray stay in there for 2-3 minutes. (Do not over-bake more than 40 minutes).
Take out the tray and let it cool completely. Gently take each muffin out of the tray without breaking (At this point they will soft and slight fragile because its pure gluten free). The cupcakes would become firm as it cools down completely.
Once completely cooled top the muffins with the pumpkin frosting and decorate with your choice of spooky decoration or enjoy as is.
Leftover cupcakes can be refrigerated in an air tight container for 2-3 days.

Video

Nutrition