Preheat oven to 350 degrees F. Spray a 12-cupcake pan with cooking spray (or use cupcake liners).
Mix almond flour, cocoa powder, baking powder and baking soda in a bowl. Set aside.
To a large bowl, mix together remaining ingredients. Once combined, slowly add the flour mixture into the wet bowl.
Portion batter equally into the cupcake pan. Set in the oven and bake for 20 minutes. After timer finishes, turn off the oven and let the cupcakes sit in the oven for another 5 minutes to finish carry over cooking.
Remove and let cool on a wired rack. Drizzle with frosting or desired topping.
Notes
Cupcakes will keep in the refrigerator for 10 days or freeze for up to 3 months.
Nutrition Facts
Chocolate Pumpkin Cupcakes - Gluten Free
Amount Per Serving
Calories 131Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 3g15%
Cholesterol 25mg8%
Sodium 82mg3%
Potassium 118mg3%
Carbohydrates 12g4%
Fiber 3g12%
Sugar 7g8%
Protein 4g8%
Vitamin A 3296IU66%
Vitamin C 1mg1%
Calcium 43mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.