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!
Yes it really is 1/2 cup of cinnamon. It’s a great natural sweetener in addition to its classic flavor.
Chris,
350 degrees
yes, 350 degrees
You can puree fresh pumpkin instead of using canned.
We do have a chocolate frosting recipe in Chapter 11 of 12 Steps to Whole Foods that is different and doesn’t use the same ingredients as this recipe does.
You can grind your own quinoa flour but it usually has saponin on the outside (bitter and slightly toxic) that needs to be rinsed off.
Anon, my frosting in 12 Steps can be made more or less runny with refrigeration, or with slight heat (submerge pan/container in water or put in dehydrator).
Shannon, thanks for the recipe. I have texted Patty about your issue with this recipe and asked her to look at it after work and advise me if she gave me anything wrong. Dry quinoa should not be used because it has a coating called saponin that needs to be rinsed off. Quinoa when rinsed (sprouted, dried) will not be bitter. Or you can BUY quinoa flour. Anyway, I am sorry and will post any changes after Patty looks at it tonight, will post a note on it right now.
Nancy, sorry this recipe seemed to not attend to some details…..have spoken with Patty about it and I will add baking time now, thank you.
Lisa Blake please accept my apologies. The frosting should be great, but the muffins–we must have posted incorrect proportions, and I am very sorry. She made her own quinoa flour by soaking and dehydrating quinoa.
Marisela, I’m so sorry. I’m frustrated too. (Patty says she doesn’t have time right now, having taken a new job that is fulltime, six days a week.) What I recommend is substituting natural sweeteners for the sugar in an online pumpkin muffin recipe, substituting quinoa flour, and making the chocolate frosting (I left that recipe up).
Here’s the healthiest one I found, in a quick online search:
http://allrecipes.com/Recipe/Pumpkin-Wheat-Honey-Muffins/Detail.aspx