Clean Eating Chocolate Cupcakes With Pumpkin Spice Frosting

Clean Eating Chocolate Cupcakes with Pumpkin Spice Frosting
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Clean Eating Chocolate Cupcakes With Pumpkin Spice Frosting

Clean Eating Chocolate Cupcakes with Pumpkin Spice Frosting

With national chocolate cupcake day approaching, I thought it would fun to make a clean eating version-with a spin: chocolate cupcakes with pumpkin spice frosting! This means my recipe has no refined sugar, no bleached flour, and no food dye!

The Ingredients

Cupcakes:

  • 3/4 cup coconut flour
  • 2 scoops of chocolate protein powder (i.e. Vega, or Shakeology)
  • 1/4 cup cocoa powder
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 1/4 cup unsweetened almond milk
  • 2 tsp vanilla extract
  • 2 eggs
  • 2 ripe bananas
  • 1/3 cup Greek or plain yogurt
  • 1 Tbsp melted coconut oil
  • 2 Tbsp honey

Frosting:

  • 1/3 cup solid coconut oil
  • 3/4 cup pumpkin puree
  • 2 tsp pumpkin pie spice (you can use cinnamon as a substitute)
  • 1 tsp vanilla extract
  • 3 cups coconut sugar
  • 3 T coconut flour or 3 T of arrowroot

 

Instructions

Step 1. Preheat your oven to 350 F. Mix all of the dry cupcake ingredients together in a bowl.

Step 2. Mix all of your wet cupcake ingredients in a separate bowl (except your bananas).

Step 3. Mash your bananas very well with a fork, and fold into the wet cupcake ingredient bowl.

Step 4. Using a hand mixer, combine both of your bowls of ingredients together.

Clean Eating Chocolate Cupcakes with Pumpkin Spice Frosting

Step 5. Either line your one dozen cupcake tin with cupcake liners, or grease them very well if not using liners. Fill each cupcake holder to the top with batter.

Step 6. Place in oven for 30 minutes. While cupcakes are baking, you can get started on your frosting!

Step 7. For your frosting, place your coconut sugar in a coffee grinder or blender so you can make it very fine, almonst like powdered sugar texture.

Step 8. Combine all of your ingredients together in a bowl and use a mixer to mix well.

Clean Eating Chocolate Cupcakes with Pumpkin Spice Frosting

Step 9. Place your frosting in the fridge while you wait for your cupcakes to bake, this will help solidify it a bit more.

Step 10. You’re all done! Allow your cupcakes to cool for 15 minutes before frosting.

Clean Eating Chocolate Cupcakes with Pumpkin Spice Frosting Clean Eating Chocolate Cupcakes with Pumpkin Spice Frosting

Clean Eating Chocolate Cupcakes with Pumpkin Spice Frosting

I hope you enjoy these incredibly moist chocolate cupcakes! These clean eating chocolate cupcakes with pumpkin spice frosting are now a new favorite fall treat for me!

Clean Eating Chocolate Cupcakes With Pumpkin Spice Frosting

Clean Eating Chocolate Cupcakes With Pumpkin Spice Frosting

Ingredients

    Cupcakes
  • 3/4 cup coconut flour
  • 2 scoops of chocolate protein powder (i.e. Vega, or Shakeology)
  • 1/4 cup cocoa powder
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 1/4 cup unsweetened almond milk
  • 2 tsp vanilla extract
  • 2 eggs
  • 2 ripe bananas
  • 1/3 cup Greek or plain yogurt
  • 1 Tbsp melted coconut oil
  • 2 Tbsp honey
  • Frosting
  • 1/3 cup solid coconut oil
  • 3/4 cup pumpkin puree
  • 2 tsp pumpkin pie spice (you can use cinnamon as a substitute)
  • 1 tsp vanilla extract
  • 3 cups coconut sugar
  • 3 T coconut flour or 3 T of arrowroot

Instructions

  1. Preheat oven to 350 F. Combine all dry cupcake ingredients.
  2. In a separate bowl, combine all wet cupcake ingredients (except bananas).
  3. Mash bananas well with a fork, and combine with your wet ingredients.
  4. With a mixer, combine both your wet and dry ingredients.
  5. Grease or line a one-dozen cupcake tin, and fill each whole to the top with batter.
  6. Bake for 30 minutes. While your cupcakes are baking, you can make your frosting.
  7. Blend your coconut sugar for your frosting in a blender or coffee grinder to make it like powdered sugar consistency.
  8. Mix all your frosting ingredients together with a mixer, and place in fridge to solidify.
  9. Allow your cupcakes to cool for about 15 minutes before frosting.
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