Pumpkin Chocolate Chip Cupcakes {gluten free}

Happy Friday friends!
I am SO happy to report that fall finally arrive in Texas this week.  The past several days the mornings have been in the 50/60s and just so pleasant.  By mid afternoon it has been in the mid 70s with a slight breeze.  Humidity has been down and it has been glorious! A huge reminder as to why fall is still my favorite season of all! I am so thankful for the gorgeous weather.  The weather has been pretty hot again since hurricane Harvey blew threw.  I wish I could have spent more time outside this week, but I have been working on a big project at work that has taken a lot of my time.  I don’t mind working on it, but I am excited to spend some time outside this weekend!  These fall evenings have been so perfect and I can’t wait to use the new fire-pit I built to make some s’mores for girls night this weekend! img_2009

The past few years for Foodie Friday, we have done a Choctober Fest recipe release! This year is NO exception!! I have to say that this is one of my most favorite Foodie Fridays of the year 🙂 In my book it is always wonderful to gather some chocolate as much as possible!

Today I am linking up today for Foodie Friday with Annmarie from the Fit Foodie Mama and Farrah from Fairyburger for our Choctober Fest themed week!

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Cupcake

Ingredients

  • 1/3 cup coconut oil
  • 1 cup pumpkin puree
  • 1 tsp baking soda
  • 1/4 tsp of pink salt
  • 1/2 cup coconut sugar
  • 1 organic egg
  • 1 tsp vanilla
  • 2 tsp pumpkin pie spice
  • 1 1/2 cups gluten free flour
  • 1/2-1 cup Enjoy Life mini chocolate chips

Directions

  1. Preheat oven to 350* F.
  2. Line a muffin pan with papers or silicon holders
  3. In a large bowl blend together the coconut oil and the pumpkin puree.
  4. Sprinkle in the baking soda and blend well.
  5. Add in the sugar, salt, egg, vanilla and pumpkin pie spice.  Blend well.
  6. Gently fold in the flour till just incorporated.
  7. Gently add in the chocolate chips.
  8. Scoop about 1/4 cup into each cupcake holder- Makes about 24
  9. Bake for 18-20 min or until a toothpick comes out clean.
  10. Make frosting while the cupcakes cool on a cooling wrack.

Frosting

Ingredients

  • 2/3 coconut oil
  • 1/4-1/3 cup coconut milk
  • 2 cups powdered sugar, sifted
  • 1 cup raw cacao
  • 1 tsp vanilla
  • Dash of pumpkin pie spice

Directions

  1. Place the coconut oil in a stand mixer, beat for several min until creamed.
  2. Add in the powdered sugar and cacao and mix till fully blended in.
  3. Add in the vanilla and pumpkin pie spice and blend well.
  4. Slowly add the milk, 1 Tbsp at a time till your desired consistency.
  5. Once cupcakes have cooled, spoon a heap of frosting on each one and spread it around.
  6. Store any remaining frosting in an airtight container in the fridge.

Make sure you check out all the amazing ladies and their awesome mouthwatering recipes!!

Do you have an awesome recipe you’d love to share? Link up with us on Fridays for our weekly Foodie Friday posts! (Co-hosted by Annmarie, Farrah + Esther )

  • Please link back to the co-hosts, and comment/share at least a couple other Foodie Friday posts! Don’t just leave your link and run away! :O
  • Please only link up recipe posts! 🙂Join us next week for some potato recipes.

May you be filled with joy and health!

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3 thoughts on “Pumpkin Chocolate Chip Cupcakes {gluten free}

  1. jessicam1407

    Fall came to my part of Texas this week too! If only it would stay. I think it’ll be 80+ again this week!

    Reply

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