Ingredients

1/3 cup coconut flour

2 tbsp unsweetened cocoa powder

1 tsp baking powder

Pinch of salt

4 eggs, beaten

1/3 cup maple syrup

1/3 cup coconut oil, melted

2 tbsp almond milk

1 tsp vanilla extract

1/3 cup mini dark chocolate chips

1/2 cup coconut cream

1/3 cup pumpkin puree

2 tbsp maple syrup

1 tsp cinnamon

1/2 tsp vanilla

Preheat the oven to 350 degrees F. Line a muffin tin with 8 paper cups and spray the insides with coconut oil spray to prevent sticking. Whisk together the coconut flour, cocoa powder, baking powder, and salt in a large bowl. Add in the eggs, maple syrup, coconut oil, almond milk, and vanilla. Stir well to combine. Fold in the chocolate chips. Divide the batter equally into the muffin cups. Bake for 15-20 minutes, until a toothpick inserted into the center comes out clean. Place the muffin tin on a cooling rack and allow to cool for 10 minutes. Remove the cupcakes from the tin and cool completely before adding the frosting. To make the frosting, stir together the coconut cream, pumpkin puree, maple syrup, cinnamon, and vanilla in a small bowl. Place in the refrigerator for 30 minutes to chill. Frost the cupcakes once they have cooled.