Double Chocolate (Green!?) Cupcakes with Pumpkin Frosting! (V, Gf)

We could all use a little chocolate this Fall, and these also have a hidden green and the perfect, creamy pumpkin cinnamon frosting on top! A true trick or treat haha, especially since they are vegan, gf, maple syrup, and oil free yet taste so decadent!

Double Chocolate Spirulina Muffins with Pumpkin Frosting!

Makes 6 muffins

Wet ingredients:

• 1 flax egg

• 1/4 cup nut butter

• 1/2 cup + 2 tablespoons maple syrup

• 1/4 cup nondairy milk

• 1 teaspoon apple cider vinegar

Dry ingredients:

• 1 1/2 cup oat flour

• 1/4 cup cacao powder

• 1/4 teaspoon salt

• 1 teaspoon baking powder

• 1 tablespoon Hawaiian spirulina

• 1/3 cup chocolate chips

  Directions:

1. Preheat the oven to 375 degrees Fahrenheit and oil a muffin tin or use a silicone muffin tin.

2. In a large bowl, mix the wet ingredients.

3. Then add in the dry ingredients and mix until the batter is even.

4. Pour into the muffin tins and bake for about 20 minutes, until a toothpick can be removed mostly clean.

5. Let cool before removing from the pan, then serve with frosting!

Frosting ingredients:

• 1 1/2 cup raw cashews

• 1/2 cup nondairy milk

• 3/4 cup maple syrup

• 1 teaspoon vanilla

• 2 tablespoons pumpkin puree

•  1 teaspoon cinnamon

• Optional 1/2 teaspoon turmeric for color

  Directions:

1. Blend everything together until smooth! If you need it to thicken a little bit, refrigerate before frosting the cupcakes, and enjoy!

If you make these, I would love to see! Share on Instagram and tag @thisfruitylife, I appreciate you!