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Healthy Pumpkin Chocolate Cupcakes

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Ingredients
  

  • 2/3 cup almond flour
  • 2 tbsp coconut flour
  • 1.5 tsp  baking powder
  • 3/4 cup cacao powder
  • 3 tbsp ground flax + 9 tbsp water mixed together
  • 1/2 cup maple syrup
  • 1/2 cup liquid coconut oil
  • 1/2 cup pumpkin puree
  • 1 tsp  vanilla extract
  • 1/4 cup Hu Kitchen dark chocolate melted
  • 1/4 cup chopped walnuts optional

Instructions
 

  • Preheat oven to 350f and line or grease a muffin pan
  • In a large bowl whisk together flax and water, let sit to gel a few minutes. Then add in vanilla, pumpkin, coconut oil, & syrup. Whisk together well.
  • Mix in dry ingredients, cacao powder, almond & coconut flour, & baking powder, combine well.
  • Mix in melted chocolate & chopped walnuts (add more if desired)
  • Pour evenly into muffin pan (about 3/4 way)
  • Bake for 20-25 minutes - check with a toothpick for doneness.
  • *Remember the tops will cave in a bit*
  • Can be stored in the fridge for a few days or wrap individually in the freezer.