Chocolate & Pumpkin Spice Cupcake

These delicious little cupcakes will keep your stomach full while satisfying that sweet tooth craving. They are gluten-free, dairy-free, and high in protein. It’s a guilt-free treat! We made ours mini for fun-sized bites.

 

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Chocolate & Pumpkin Spice Cupcake
These delicious little cupcakes will keep your stomach full while satisfying that sweet tooth craving! We made ours mini for fun-sized bites.
Prep Time 30 minutes
Cook Time 10-15 minutes
Servings
mini cupcakes
Ingredients
Cupcakes
  • 2 cups Almond flour
  • 1/2 tsp fine sea salt
  • 1/2 cup pumpkin puree
  • 1/4 cup PB Americano Cinnamon Roasted Almond Butter
  • 1/3 cup softened coconut oil
  • 2 medium Eggs
  • 1 tsp Vanilla Extract
  • 1/2 cup mini chocolate chips
Frosting
  • 1 cup coconut cream
  • 1 scoop chocolate whey protein powder
Prep Time 30 minutes
Cook Time 10-15 minutes
Servings
mini cupcakes
Ingredients
Cupcakes
  • 2 cups Almond flour
  • 1/2 tsp fine sea salt
  • 1/2 cup pumpkin puree
  • 1/4 cup PB Americano Cinnamon Roasted Almond Butter
  • 1/3 cup softened coconut oil
  • 2 medium Eggs
  • 1 tsp Vanilla Extract
  • 1/2 cup mini chocolate chips
Frosting
  • 1 cup coconut cream
  • 1 scoop chocolate whey protein powder
Instructions
Cupcakes
  1. 1. Preheat the oven to 350 degree fahrenheit. 2. Put all ingredients in food processor or blender. Mix until smooth. 3. Place cupcake tins in the cooking tray compartments. 4. Pour mixture in the individual compartments, filling about 2/3 of the way. 5. Bake for 10-15 minutes, or until cooked in the middle. This is done when a butter knife slides out of the middle of the cupcake clean. 6. Let the cupcakes cool.
Frosting
  1. 1. Mix coconut cream with chocolate whey protein powder in bowl until smooth. 2. Top the cupcakes with this creamy frosting and enjoy!

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