Pumpkin Cupcakes with Five-Minute Chocolate Frosting

IMPORTANT NOTE:  I REMOVED THE  MUFFIN RECIPE BECAUSE PATTY APPARENTLY WROTE SOMETHING DOWN WRONG WHEN SHE MADE THE MUFFINS. PLEASE FORGIVE ME! I will re-post if we re-make the recipe and I have more confidence in it. Thanks for your patience as I make mistakes sometimes.

Five-Minute Chocolate Frosting:

  • 2 cups Cocoa MoJo
  • 2 cups Coconut Milk Powder
  • 1/2 tsp. sea salt
  • About 2/3 cup (add slowly to achieve desired consistency) of your favorite nut or seed milk, even Rice Dream from a box

Directions: Blend in a high-speed blender until creamy. Let it sit on a counter at room temperature for about 30 mins so it gets a bit firmer (and while waiting for your muffins to cool down from the oven). Spread on muffins and enjoy!

 

50 thoughts on “Pumpkin Cupcakes with Five-Minute Chocolate Frosting

Leave a Comment
  1. Sorry – for the chocolate icing/pudding, use 1/2 cup agave. So:

    2 avocados
    1/2 cup cocao powder
    1/2 cup agave
    1 tsp vanilla
    *Blend in a high speed blender and you will be amazed at how FABULOUS this tastes!

  2. So sad I got the ingredients to make the muffins and the recipe is gone, now I’m left with the ingredients and no recipe.

  3. I made these and they just were not good. They were bitter. There was an aftertaste also. I think there is too much baking powder. Could you ask Patty if that is the correct amount. Just send me a private email is fine with me. I just would like to know if I am just not used to the flavor of quinoa flour or is it too much of cinnamon which is definitely a dominant flavor in these or is it the baking powder? I just could not eat these.

  4. Robyn, you are my hero when it comes to green smoothies, and you’ve been a great representative and advocate for the average working mom but — have you calculated the price of these ingredients?!!! As previous commenters Becca, Tara, and Nancy have already pointed out, there is considerable expense involved. The frosting (which Becca pointed out requires a minimum $43 outlay, made with products available on your website ($29.90 plus $13.65 shipping). A 1 lb. bag of quinoa flour was $11 at Whole Foods.  Add in the applesauce ($5), pumpkin (approx. $4.50), dates (approx. $3.50), cinnamon (approx. $2). Assuming that one container of each ingredient will actually suffice (which seems dubious), the total comes to $69 which, divided by 35 muffins, equals $1.97 per muffin. To invest that kind of money, and then have the experiences of commenters shannon abang and Nancy would be just devastating to me.

  5. Ah, that’s a little better. I see the yield has been changed from 20 cupcakes to 35, which puts the tally at just under $2 per. Still seems a bit steep for this average working mom! So my question now is — has anyone successfully made these? Are they worth it? Because they do look healthy and delicious!

  6. I made these yesterday and the taste was good. They did make more than 20 muffins. I baked them for the 20 min. and they were not done so I added another 5 min. and still not done. I added another 10 min. and took them out to cool and frosted them. I took a bite and they were mostly raw in the middle. I didn’t want to waste them (and the $ it took to make them ) so I cute them all in half with the frosting on the bottom of a 8×8 cooked them for 15 min. STILL not done! I put them in for another 10 and said if these are not done I am DONE with them. They are cooling now so we will see .

  7. Shannon, how much agave? thanks for the recipe, Robyn! I’m excited to try it! 🙂 We’ve loved every recipe from our 12 Steps book so far!

Leave a Reply