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.
Servings Prep Time
24mini cupcakes 30minutes
Cook Time
10-15minutes
Servings Prep Time
24mini cupcakes 30minutes
Cook Time
10-15minutes
Ingredients
Cupcakes
  • 2cups Almond flour
  • 1/2tsp fine sea salt
  • 1/2cup pumpkin puree
  • 1/4cup PB Americano Cinnamon Roasted Almond Butter
  • 1/3cup softened coconut oil
  • 2medium Eggs
  • 1 tsp Vanilla Extract
  • 1/2cup mini chocolate chips
Frosting
  • 1cup coconut cream
  • 1 scoop chocolate whey protein powder
Instructions
Cupcakes
  1. Preheat the oven to 350 degrees 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. Mix coconut cream with chocolate whey protein powder in bowl until smooth.
  2. Top the cupcakes with this creamy frosting and enjoy!