Dark Chocolate Pumpkin Spice Cupcakes

Dark Chocolate Pumpkin Spice Cupcakes

Cake:

- 2 1/4 cups almond flour
- 1 cup coconut sugar
- 1 cup cacao powder
- 2/3 cup cassava flour
- 1 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 cup plant-based milk, warmed
- 2 tbsp freshly brewed coffee
- 1/2 cup pumpkin purée
- 1/3 cup coconut oil
- 2 ounces HuKitchen pumpkin spice dark chocolate bar
- 1/4 cup creamy almond butter
- 2 flax eggs (can sub regular eggs)
- 2 tsp vanilla extract

Frosting:

- 1 1/2 cups cashews, soaked
- 1/4 cup pumpkin purée
- 1/4 cup coconut cream
- 1/4 cup maple syrup
- 1 tbsp pumpkin spice
- 1/2 tsp ground turmeric
- 1/2 tsp salt
- 1 tsp vinegar

Preheat the oven two 350°F and line a cupcake tin with 12 rappers. The large mixing bowl, combine the almond flour, tapioca flour, baking soda, baking powder, salt, coconut sugar, and cacao powder. Whisk all the dry ingredients together. In a separate mixing bowl, whisk together the plant milk, pumpkin purée, coconut oil, and melted chocolate. Whisk in the nut butter, eggs, and vanilla. Pour the wet ingredients into the mixing bowl with the dry ingredients and stir until fully combined. Divide the batter between the muffin tins and bake for about 18 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.

For the frosting:

Blend together all the frosting ingredients in a high powered blender until smooth, about five minutes. You can either spread the frosting onto the cupcakes like that, or fill a piping bag and swirl the frosting on top of the cupcake. Top with a cinnamon stick, if desired. Enjoy!!