These babies are ready in 45mins prep through cook time, and make about 12 Cupcakes.
I would advise planning to bring them somewhere or you might be doomed to eat them all...But who am I to judge (currently munching one one now).
For The Base
2 Cups Almond Flour
8 pitted dates
1/2 can Pumpkin Puree
1 tblsp Coconut Oil
1 medium Zucchini (sneaky veggie cause I can)
1/2 Cup Almond Milk
1 Egg OR 1 'flax egg'
Vanilla, Cinnamon, Ginger, Salt to taste
1/2 Cup Coco Powder (or more if you like it richer).
Blend all Ingredients for bottom layer, then Add 1/2 cup coco powder to the remaining batter for the chocolate layer #artsy.
But it can't be a cupcake with no frosting! So, I got crafty and created a healthier version of 'frosting' by blending the remaining pumpkin puree, 4 dates, 1 tblsp Almond flour, 1 tblsp Coconut oil, and a touch of Almond milk.
Let is sit in the fridge for 20 mins, and lather it on the cakes once cooled.
WARNING: Finger Lickin' good. Be sure to check yourself before going out in public- you might have some pumpkin and/or chocolate remaining on your face.