Pumpkin Chocolate Chip Cupcakes with Raw Pumpkin Cocoa Icing (V)

This is a bit late but here is my Halloween recipe! My wonderful friend and I were busy baking away on the cold and rainy night that Halloween was. I was totally happy spending my evening in the kitchen baking away with my friend and eating cupcake after cupcake.. :p This recipe is not gluten-free which I usually aim for but it was Halloween so what the heck! This recipe is still better than all of that high sucrose, high fructose, gelatin, food colouring containing candy that many people sit and munch on.



  • 1 c pumpkin puree
  • 1/3 c canola oil (coconut oil is another option)
  • 1/2 c organic cane sugar
  • 1/4 c almond milk
  • 1 tsp vanilla extract
  • 1 1/4 c all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 c non-dairy chocolate chips (I used enjoy life brand)


  • 1/2 c pumpkin puree
  • 4 tbsp pure maple syrup
  • 2 tbsp cocoa powder
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon


  1. Preheat oven at 350
  2. In a medium bowl, stir together the pumpkin, oil, sugar, almond milk, and vanilla. Stir in the flour, baking powder, baking soda, and cinnamon. Stir together gently and then fold in the chocolate chips
  3. Fill your muffin tray with cupcake liners (spray with canola oil to prevent any sticking, since the pumpkin is pretty moist). Fill 2/3 full.
  4. Bake for 22-24 minutes. Let cool before icing


  1. Whisk all ingredients in a small bowl



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