Gluten Free Sweets Vegan

Pumpkin Black Bottom Cupcakes

P+W Programming

From Start to Finish: 45 minutes

Servings: 12 cupcakes

CHOCOLATESunflower® Seed Butter

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Pumpkin Black Bottom Cupcakes

Ingredients

Vegan Grain-Free Chocolate Cupcakes
  • 1/2 cup (160g) maple syrup
  • 1/2 cup (70g) coconut sugar
  • 1 1/4 cup (300g) almond milk
  • 1/2 cup (125g) Chocolate SunButter
  • 1 tsp vanilla extract
  • 1 cup (128g) cassava flour
  • 1/2 cup (50g) cocoa powder
  • 2 tbsp (15g) coconut flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
Pumpkin Cream Cheese
  • 1/2 cup (160g) maple syrup
  • 1/2 cup (70g) coconut sugar
  • 1 1/4 cup (300g) almond milk
  • 1/2 cup (125g) Chocolate SunButter
  • 1 tsp vanilla extract
  • 1 cup (128g) cassava flour
  • 1/2 cup (50g) cocoa powder
  • 2 tbsp (15g) coconut flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
Topping
  • 1/2 cup (80g) chocolate chips

Directions

  • Preheat the oven to 350°F and line a 12 cupcake pan with paper liners (or spray with nonstick spray).
  • In a large mixing bowl, whisk maple syrup, coconut sugar almond milk, Chocolate SunButter, and vanilla extract until combined.
  • Add the remaining cupcake ingredients and whisk until combined with minimal lumps.
  • Divide this batter between the 12 cupcakes, filling each about halfway. Use the back of a spoon to make a subtle depression in the middle of each.
  • In a separate bowl, use an electric mixer to beat together the cream cheese, coconut sugar, vanilla, pumpkin, and arrowroot.
  • Drop a spoonful of the pumpkin mixture into each cupcake and use the back of a spoon or a chopstick to slightly swirl with the chocolate batter.
  • Top each with a handful of chocolate chips, pressing in gently.
  • Bake for 23-25 minutes at 350°F.
  • Cool in the pan for 10-15 minutes, then gently transfer to a wire cooling rack.
  • Enjoy warm, or chill (I personally like them better cold!)

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