Hannah Harvesting Health

Name: Pumpkin Chocolate Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 9
Cuisine: International
Ingredients: O Organics Cane Sugar, Granulated, Organic; Reich Family Kitchen Cocoa Bombs; Gold Medal All Purpose Flour with Resealable Bag; Bob's Red Mill Super-Fine Natural Almond Flour; Signature Select Double Acting Baking Powder; Crunch Easter Flatback Egg; El Guapo® Whole Cinnamon (Canela Entera); Califia Farms Salted Caramel Cold Brew Coffee with Almondmilk

Print recipe

Pumpkin Chocolate Cupcakes

Serves 915 mins prep20 mins cook

Delicious Pumpkin Chocolate Cupcakes made with pumpkin puree and cocoa powder for a perfect fall treat. These cupcakes are layered for a beautiful presentation and topped with frosting and cinnamon.

0 servings

Shop Recipe

Instructions

1: Preheat oven to 350F and spray/line a cupcake pan.

2: Whisk together the wet ingredients for both batters in separate bowls, then whisk in the dry ingredients into each.

3: Pour the batters into plastic bags & pipe the batter into layers in the cupcake pan.

4: Bake for 20 minutes & let slightly cool before topping with frosting + cinnamon.

View original recipe

Hannah Harvesting Health

Pumpkin Chocolate Cupcakes

What you need

More recipes from Hannah Harvesting Health