So a couple of my coworkers were lamenting the fact that almost all of the treats I bring into work are sweets. One is diabetic and the other is on a no-sugar diet. So I took that as a challenge and found this recipe, which is diabetic friendly and has no sugar. I did modify it slightly, as is my want, by adding a little brown sugar bourbon. Enjoy!

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Chocolate Pumpkin Swirled Cupcakes

  • 1 cup pumpkin
  • 1/2 cup real maple syrup
  • 2 large eggs, at room temp
  • 1/4 cup milk (I used coconut milk as I had it on hand)
  • 1 tsp real vanilla extract
  • 2 tbsp brown sugar bourbon
  • 1 1/2 cups whole wheat pastry flour
  • 1 tsp baking soda
  • 1 tbsp pumpkin spice
  • 1/2 tsp kosher salt
  • 1/4 cup melted unsalted butter
  • 1/4 cup unsweetened cocoa powder (I use Dutch-processed, it’s the best)
  • 1/2 cup (or so) chocolate chips, divided

Directions:

Preheat your oven to 350°. Line a 12 cup muffin tin with liners and spray the insides with nonstick cooking spray.

In a large bowl mix together the pumpkin, syrup, eggs, milk, bourbon, and vanilla.

In another bowl sift together the flour, baking soda, pumpkin spice, and salt.

Add the dry ingredients to the pumpkin mixture and fold in until just combined. Add the melted butter and stir until combined.

Now divide your batter in half. To one half add in the cocoa and 1/4 cup of chocolate chips. Stir to combine. Now add it back into the other half and gently swirl them together. You don’t want them too mixed if you want to see a swirled pattern.

Scope into the lined muffin tin, filling about halfway. Sprinkle the remaining chocolate chips on top. Bake for 25 minutes or until a toothpick comes out clean. Cool and eat.

 

2 thoughts on “Chocolate Pumpkin Swirled Cupcakes

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