Pump-ed Up Chocolate Cupcakes!
This is the brownie half of the Pumpkin Pie Brownie Cupcake recipe at Oh She Glows. Angela posts tons of vegan meals, transforms oatmeal into art, & redefines dairy queen in quite a few assorted flavors..
Angela uses kamut flour & coconut oil in these cupcakes, both of which can be hard to find; you can substitute white or whole wheat flour and butter/margarine if necessary.
- 1 cup canned pumpkin
- 1/2 cup + 3 tbsp sugar
- 1/4 cup coconut oil, softened
- 3/4 cup white whole wheat flour
- 1.5 tsp pure vanilla extract
- 1 tbsp cornstarch (or arrowroot/tapioca)
- 1/4 cup dutch processed cocoa powder
- 1/2 tsp sea salt
- 1/2 tsp baking soda
In a stand mixer or by hand, mix together the coconut oil, pumpkin, vanilla, and sugar until blended well. Sift in the flour, cocoa powder, cornstarch, baking, soda, sea salt and mix until incorporated. Take about 2 tbsp of the mixture and place in muffin tin. Wet fingers and spread around evenly so it is smooth.
(the best part about vegan baking? you can eat as much of the batter as you want.. there’s no raw eggs!)
Bake for 30 minutes at 350F. Remove from oven and cool for 20-30 minutes and then move to the fridge to chill for 1.5 hours.