Chocolate-Filled Pumpkin Cupcakes



The pumpkin and chocolate flavors in these cupcakes make them a delicious treat that are both vegan and paleo-friendly. Each bite of this moist pumpkin cake with a rich chocolate center is pure heaven. It's perfect for satisfying your sweet tooth while still following your diet!

Ingredients:
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 cup cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup pumpkin puree
  • 1/4 cup maple syrup
  • 1/4 cup almond milk
  • 1/4 cup coconut oil, melted
  • 1 tsp vanilla extract
  • 1/4 cup dairy-free chocolate chips

Instructions:

Warm the oven up to 175F 350C

Cocoa powder, baking powder, baking soda, salt, and almond flour should all be mixed together in a bowl

Mix in the maple syrup, almond milk, coconut oil, vanilla extract, and pumpkin puree

Mix everything together well

Put about half of the batter into each cupcake liner

In the middle of each cupcake, put a few chocolate chips

Add more batter on top of the chocolate chips until the liners are about three quarters full

Put it in the oven and bake for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean

Wait until the cupcakes are cool to serve them


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