Halloween! What are we treating ourselves to today? The kids and I whipped up these cutie (and healthier) Halloween cupcakes. This is what happens when our love for chocolate and peanut butter meet pumpkin! These cupcakes are bursting with antioxidants from the pumpkin and using a whole grain flour, such as brown rice flour, ensures plenty of nutrients and fibre are added to these treats. They are gluten-free, dairy-free and deliciously rich.
Note: to make these nut-free, omit the frosting. The muffins are delicious on their own and make perfect snacks for the kiddies to bring to school.
Chocolate Pumpkin Cupcakes with Peanut Butter Pumpkin Icing
Makes 12 cupcakes.
1 3/4 cup brown rice flour
3/4 cup organic or natural cane sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
1 1/2 cup canned pumpkin purée (not ‘pumpkin pie filling’)
1/3 cup melted virgin coconut oil
1 tsp pure vanilla extract
Optional – 1/3 cup dark chocolate chips, plus 12 extra chips for topping.
- Peanut Butter Pumpkin Icing (see recipe below)
Preheat the oven to 350 degrees F.
Sift the dry ingredients and mix together in a medium sized bowl. In a separate medium sized bowl, whisk the eggs by hand (or with a mixer) and then add in the other wet ingredients until well combined. Add the wet ingredients into the bowl with the dry ingredients and mix, by hand with a spoon, until well incorporated. It may take a few minutes to thoroughly combine the batter. The final result will be a thick, dense consistency, that can be scooped, not poured. At this point add in the 1/3 cup chocolate chips if using and combine well with a spoon. Using two tablespoons, spoon the batter into 12 parchment-lined muffin tins and bake for 25 minutes until the tops are firm and when a toothpick, when inserted, comes out clean. Let them cool completely at room temperature before icing them (see recipe below). To ice these cupcakes, spoon the icing into a piping bag with a plain tip (or sealable plastic bag, with a small opening cut out of a corner) and pipe the icing onto each muffin. Top with a dark chocolate chip (optional), and enjoy!
Peanut Butter Pumpkin Icing
1/2 cup natural peanut butter, room temperature
1/2 cup canned pumpkin purée (not ‘pumpkin pie filling’)
2 tablespoons raw honey
1/2 teaspoon of pumpkin spice (or a combination of cinnamon and any other of these spices: grated nutmeg, ground ginger, allspice, ground cloves)
Combine all of the ingredients together in a small bowl.