Go Back
+ servings
Halloween Gluten-free vegan mini chocoloate cupcakes with pumpkin spice frosting via @BlenderBabes

Mini Chocolate Cupcakes with Pumpkin Spice Frosting

0 from 0 votes
Print Pin Add to Collection
Course: Cupcakes, Dessert, Gluten-free
Cook Time: 30 minutes
Total Time: 30 minutes
Servings: 24
Calories: 172kcal
Author: Blender Babe Peggy K


For cupcakes:

  • 1 tablespoon ground chia + 1/4 cup warm water a great vegan egg replacement!
  • 1 ripe large banana
  • 2 tablespoons coconut oil
  • 1/2 cup walnut butter or almond butter - nut butter
  • 2 teaspoons vanilla extract
  • 1 cup almond milk
  • 1/2 cup coconut sugar
  • 1 cup brown rice flour
  • 1/3 cup cocoa powder or raw cacao
  • 1 teaspoon baking powder
  • 1 teaspoon non-aluminum baking soda
  • 1/2 teaspoon sea salt
  • chopped walnuts

For Frosting:

  • ¼ cup vanilla unsweetened coconut or almond milk
  • 1 tablespoon coconut oil
  • 1/4 cup pumpkin puree
  • 2 cups raw cashews
  • 1/3 cup coconut sugar
  • 2 teaspoon cinnamon
  • ½ teaspoon nutmeg


  • Preheat the oven to 350°F (175 C)
  • Grease mini muffin tins with coconut oil.

For cupcakes:

  • Place ground chia in a small bowl. Add water and mix with a fork. Set aside for gel to form.
  • Add banana, oil, nut butter, vanilla, and milk to blender jar.
  • For Blendtec: Press the BATTERS button.
  • For Vitamix: Turn machine on and slowly increase speed to Variable 10, then to High. Blend for 20 seconds. Stop machine.
  • Pour wet ingredients into a large bowl and add the dry ingredients, stir to combine
  • Grease mini muffin tins with coconut oil.
  • Drop batter into muffin tins and bake 25 to 30 minutes, until a toothpick comes out clean.

For frosting:

  • Add the cashews and coconut milk to a high power blender, secure lid and blend until smooth.
  • For Blendtec: Use your highest manual speed and blend until smooth. If blade is spinning freely, stop the machine, scrape ingredients towards the center and repeat until smooth. If using the TWISTER JAR, cut recipe in half and use highest manual speed while twisting lid with tines counterclockwise.
  • For Vitamix: Select VARIABLE, speed #1. Turn on machine and slowly increase to Variable speed 10/HIGH. Run for 1 1/2 minutes or until smooth, using the tamper as needed.
  • Then add pumpkin puree, coconut sugar, cinnamon, nutmeg and coconut oil and continue blending until smooth. The frosting should be really, really thick, but if it’s still chunky, add more coconut milk to smooth it out.
  • Set frosting in fridge for about 20min then transfer to piping bag and pipe onto cupcakes.
  • All done! Enjoy!! Now take a photo, rate it, and share your accomplishments to enter our weekly photo contest! :) Tag @BlenderBabes & #BlenderBabes


Serving: 1g | Calories: 172kcal | Carbohydrates: 18g | Protein: 3.59g | Fat: 10g | Saturated Fat: 2.75g | Polyunsaturated Fat: 1.18g | Sodium: 146mg | Fiber: 1.95g | Sugar: 7g