Chocolate-Pumpkin Cupcakes

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These Chocolate-Pumpkin Cupcakes are the perfect fall dessert. The cup cakes are refined sugar free and make with black beans so there’s no reason to feel guilty at all. No one will guess how healthy these mini cupcakes are.

Remember a few posts ago when I rambled about how much I love fall? Well I’m still a huge fall fan. And now that its starting to cool off here in the vineyard that means pumpkin everything!

Driving through town you can see pumpkins on people’s doorsteps and pumpkin spice has filled the stores. Sometimes maybe too much pumpkin spice; I saw somewhere that they had pumpkin spice kitty litter, um… Now I don’t think I’ll ever buy pumpkin kitty litter but you can’t go wrong with chocolate and pumpkin. These cupcakes are healthy with no gluten or refined sugar!

I’ve be reading all sorts of black bean cake recipes lately, if you follow me on pinterest you know I’m not kidding! But I’m always skeptical of them, I don’t know why since I love my garbanzo bean brownies. So with much hesitation I came up with this recipe thinking it may be a dud, but in fact it was a great success. Everyone was shocked to hear they were made with black beans and healthy!

This recipe is so easy to make just takes a few minutes and a blender and you’re done! And while the cupcakes are baking you can whip up the easy Greek yogurt frosting. I choose to make mine in a mini muffin pan because then I don’t feel guilty eating three or four of them. This recipes yielded 24 mini cupcakes but you could also make 12 regular ones. 
You could use home made pumpkin puree if you choose but I always use Libby’s because that’s what my mom always used and if it says Libby’s Libby’s Libby’s on the label label label they will like it like it like on your table table table, right? Just pipe some of my Maple Yogurt Frosting on top and you’ve got the perfect fall bite!
Chocolate Pumpkin Cup Cakes
Chocolate -Pumpkin Cupcakes
Nutrition Information
  • Serves: 24
  • Serving size: 1 Cup Cake
  • Calories: 99
  • Fat: 1.1 g
  • Sugar: 6.1 g
  • Fiber: 3.2 g
  • Protein: 5.5 g
Prep time: 
Cook time: 
Total time: 
  • Cup Cakes:
  • 2 Cups Canned Black Beans
  • 1 Cup Pumpkin Puree
  • 3 Eggs
  • ½ Cup Maple Syrup
  • 1 Teaspoon Baking Powder
  • ⅛ Teaspoon Salt
  • ¼ Cup Cocoa Powder
  1. Rinse the beans and add to blender with all ingredients except the the cocoa powder
  2. Blend until smooth
  3. Add cocoa Powder and mix until there’s no lumps
  4. Divide between cupcake liners and bake at 350F for 8-10 minutes

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  1. Pingback: 10 Must Try Pumpkin Recipes - Cricket’s Confections

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