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

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  1. I had a request to make something for these event with squash and this is perfect:)

    Maggie Conklin, a local Naturopathic Practitioner, continues her monthly “Wizard
    of Oz Health Lecture Series” with “Flying Monkeys and Weekend Warriors: Foods,
    Supplements, and Tips for Athletes and People on the Move” on Sunday, October 21
    from 12:30 pm to 2 pm at Spirit Space in Saugatuck.

  2. Thank you so… much, Robyn for this wonderful recipe. I am grateful for the G-FRee and Dairy Free and almost oil free muffin recipe. I am so eager to find these kind of recipes. I am planning to make these muffins to share!!!!! Much Love and Appreciation!!!!

  3. I am Vegan and this recipe looked awesome, but I just found out that the Coconut Milk Powder is not Vegan. The recipe still looks good, I just need to find a substitute for the Coconut Milk Powder, do you know of any Vegan version?

  4. Just met Robyn & her crew for the first time at her green smoothie class the other night. Thoroughly enjoyed the class & learned alot. Robyn shared her story with us & gave us some steps to start eating healthier & why. Also, met Coach Nicole & she was awesome. She gave me a Xyto scan and I found that to be amazing & alot of fun. Go to a class & your body will thank you for it!! Thanks Green Smoothie Girl & Nicole!!!

  5. Question regarding Pumpkin Muffins. Can I use coconut flour instead of Quinoa Flour? Also, can I use coconut milk instead of rice milk or nut milks? Or maybe you consider coconut milk a “nut milk”. I’m not sure. Thanks!!

  6. Am from Australia and am not familiar with canned pumpkin! Robyn what is canned pumpkin and why do you use ‘canned’ pumpkin?

  7. FINALLY! I can get in the spirit of Fall with something that’s actually GOOD FOR ME!!

    You are a Godsend Robyn.. it was so great to meet you in my home state this time!!
    I have already listened to 3 chapters in 2 days!!


  8. I sent this query once before but it did not appear – I am not familiar with ‘canned pumpkin’ – do not think this is sold in Australia. Why do you use canned pumpkin?

  9. 2 c of Coco Mojo and Coconut Powder seem like a huge amount and SO expensive. The link to the Coconut Powder is $20 for just 12 oz so that and the Coco Mojo would cash the frosting itself out at over $60!!!!! That’s crazy. Please suggest alternatives so we can afford to make your recipes! Thanks!!

  10. Hello there all at Greensmoothiegirl.com

    Went to hear Robyn speak in White Plains, NY. Took my 32 yr old daughter. We are both eager to start eating smarter and healthier. I’m ashamed to say that I was doing green smoothies last summer and somewhere in November life took over and I stopped making them. I know they work, because when I did make them, I became a zealot at home and made my husband drink them also. He actually found them quite appetizing once he got past the visual. We both felt much better, less arthritic pain, more energy and definitely better digestions. I actually lost a few pounds in my short albeit good intention-ed shot at eating healthier. So making another heart felt attempt at doing life healthier. Raise your green smoothie glasses ladies……..here’s to doing the best we can and to keep on plugging along. 🙂

  11. HamG – don’t panic – over here we just steam whatever pumpkin we have but I reckon in Oz we have the best dessert pumpkins in butternut – they seem sweeter. I’ve been told that canned pumpkin is so popular in the US because so many pumpkins are used for decorations for Halloween and in demand at Thanksgiving so like most things, convenience is the key. Have to admit I loathe canned pumpkin! @ Jill – haha, spoken like a true fussy eater – don’t tell ppl what they are eating and they will eat anything. I recently proved it with my own Dad – I gave him ‘facon’ as we call it (fake bacon) – two options – non GMO organic soy and dehydrated eggplant but I made the mistake of telling him beforehand. Both things he turned his nose up at and actually pushed it to the side of his plate. A few days later I didn’t tell him what I was using and added the two – he raved about both!

  12. This looks like a great healthy treat, but can you suggest alternatives for those of us who can’t afford some of the more expensive products at this time? -Like possible alternatives for the quinua flour, Coco Mojo, and Coconut Milk powder? 🙂

  13. Robyn, I want to give you a thousand hugs and kisses whenever I think about you and all of the sacrifices and hard work you had to do to creat Green Smoothie Girl. My kids love it when I am going to make one of your recipes, and they now choose the healthy hot chocolate (Cocoa Mojo) over the unhealthy garbage. I find that I spend less money, because my kids snack less and less. They are so full from all of the whole grains, and they must be getting all the nutrients they need. Thank you so much!

  14. I have your 12 steps book and have tried your alternative chocolate frosting. It had a decent flavor but was so unspreadable no one liked it. 🙁

  15. I made these yesterday and I’m thinking I may have done something wrong. The batter was not pourable; it had a wet/powdery consistency that was scoopable. Mine turned out bitter, as though there wasn’t enough date to quinoa to balance the bitterness of the quinoa (and cinnamon). Robyn, could there be a misprint? The recipe says it makes 20 muffins, but the batter consists of about 11 cups of ingredients.

    Additionally, here’s a FANTASTIC recipe for chocolate icing that is seemingly healthy and literally tastes like it’s a store-bought tub of icing!

    Blend in a highspeed blender:
    2 avocados
    1/2 cup cocoa powder
    1/2 agave
    1 tsp vanilla

  16. 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!

  17. 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 .

  18. 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!

  19. 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.

  20. 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.

  21. 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.

  22. 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!

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