Chocolate Pumpkin Cupcakes
Yes, I know the primary pumpkin months are over…  but I still have like, 7 cans of pumpkin in my pantry and I will always have a chocolate craving.
So I mixed the two.
And because I am still impatient (and always will be), I made these super quick chocolate pumpkin cupcakes…  in the microwave.  In less than 5 minutes.  Ah, this is the life.
Chocolate Pumpkin Cupcakes
Chocolate Pumpkin Cupcakes

Do you see that bite right up there?  ^^  That’s pure chocolatey pumpkin bliss.  It’s moist and springy, just like every cupcake should be, but it’s filled with nutritious ingredients like flax, pure pumpkin puree, whole grain oats and spices.  So while everyone is gorging on sugary chocolate cake and sinful pumpkin pie, you can have the best of both worlds with these healthy Chocolate Pumpkin Cupcakes…  oh, and in just 5 minutes flat!

Chocolate Pumpkin Microwave Cupcakes

Yield: 4 cupcakes

Ingredients

  • 7g (1 tbs) Ground Flaxseed
  • 1/3 cup + 2 tbs Unsweetened Almond Milk
  • 76g (5 tbs) 100% Pure Pumpkin Puree
  • 3/4 tsp Apple Pie Spice or Cinnamon
  • 4 packets Truvia (or sweetener of choice)
  • 1/8 tsp Salt
  • 15g (3 tbs) Regular Cocoa Powder
  • 45g (6 tbs) Oat Flour
  • 1 tsp Baking Powder

Instructions

  1. In a medium-sized bowl, stir together the flax and almond milk.
  2. Stir in the pumpkin, apple pie spice, truvia and salt.
  3. Stir in the cocoa powder and oat flour.
  4. Last, stir in the baking powder. Spoon batter into these cupcake molds (or your fav microwave-safe silicone mold) and microwave for ~4 minutes, or until surface springs back when tapped.

Notes

This recipe is: sugar free, low fat, high fiber, high protein, gluten free, vegan!

http://dessertswithbenefits.com/chocolate-pumpkin-microwave-cupcakes/

Healthy Dessert Blog
If you are feeling indulgent, add a tablespoon or two of chocolate chips to the batter.  You can slice the cupcakes in half and fill them with pumpkin butter, apple butter or your favorite nut butter to create adorable cupcake sandwiches!
I topped these Chocolate Pumpkin Cupcakes with Soyatoo Rice Whip and a dash of apple pie spice, but I usually just drizzle them with some maple syrup.  Because this recipe is high fiber, high protein and sugar free, it will keep you fuller for longer than some chocolate cake or pumpkin pie.
So much deliciousness, so little time.  Make these now!
Chocolate Pumpkin Cupcakes

Labels: Cakes-and-Cupcakes, Chocolate, Eggless, Flax, Gluten-Free, High-Fiber, High-Protein, Low-Fat, Microwave-Baked, Nutrition-Label, Oat-Flour, Pumpkin, Single-Serving, Sugar-Free, Vegan

Comments (5)

  1. Roberto Woldridge: February 20, 2013

    I just want to tell you that I am just beginner to weblog and honestly savored you’re web site. Probably I’m likely to bookmark your website . You amazingly have awesome article content. Thanks a bunch for revealing your webpage.

  2. Raquel Gautier: April 27, 2013

    This blog it’s GREAT! Thank you for all the healthy DELICIOUS recipes!

  3. Firefly18: May 31, 2013

    Can I use Almond Flour or Coconut Flour instead of Oat Flour?

  4. dessertswithbenefits: May 31, 2013

    I wouldn’t use coconut flour because it absorbs too much liquid, but almond flour might work!

  5. Karmell: February 21, 2014

    I love your recipes and site! Thank you!!!!!

    Let me know if there are any hypothyroid friendly ones of the top of your head too and I’ll post on my site! =)

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