Flourless Pumpkin Cupcakes with Chocolate Avocado Frosting

Is there anything more comforting than a homemade baked treat? In my honest opinion, the answer is no. When we prepare our own baked goods we have the opportunity to alter the ingredients to our own preference. I love baked treats but oftentimes I find them too sweet and too heavy.

These flourless cupcakes are nice and light with just the right amount of sweet. They are pumped with wholesome ingredients making them the ideal dessert to pair up with a latte or your favorite cup of tea. If we have any grand fans of molasses, feel free to add more to really bring out the flavors. I added a hint for good measure, but the more the merrier. The easy homemade chocolate frosting turns this otherwise muffin into a delightful cupcake delight. The possibilities are truly endless for the garnish and can make for some fabulous seasonal treats.

the body book - cameron diaz

Flourless Pumpkin Cupcakes with Chocolate Avocado Frosting

*Makes 1⁄2 dozen


Cupcakes //

1⁄2 cup pumpkin puree
1⁄2 cup all natural peanut or almond butter
1/8 heaping cup of honey (or maple syrup)
1 egg
1⁄2 Tbsp. molasses
3⁄4 Tsp. baking powder
1⁄4 Tsp. baking soda
1 Tsp. pure vanilla extract
1⁄2 Tsp. cinnamon
1⁄2 Tsp. ground ginger
1/8 Tsp. nutmeg
1/8 Tsp. cloves
1/8 Tsp. cardamom

Frosting //

1/2 large & ripe avocado
1/8 cup cocoa powder
2 Tbsp. honey (or maple syrup)
1 Tsp. vanilla extract


Preheat the oven to 350 degrees.

Blend all the cupcake ingredients together in a blender or food processor. Fill a lightly greased muffin tin or paper liners 3⁄4 full with the flourless batter. Bake in the oven for approximately 25 minutes.

Once the cupcakes are cooling, mix all the frosting ingredients together in a blender or food processor (I honestly just used a whisk to mix it thoroughly and it worked fine). Keep the frosting in the fridge until the cupcakes are ready to be frosted and garnished as you wish.


Try more of Chantal’s recipes: Winter Squash Salad with a Creamy Poppy Seed Dressing, Tostada Fiesta Dip, and Vegetarian Pinto Bean Tacos.

CHANTAL URBINA is a registered Massage Therapist and Culinary Nutrition Expert. She is passionate about living a life full of health, love, and happiness and that all three start with our diet. “Nature’s healing properties will never cease to amaze me and it inspires me day after day to create and share recipes made with only real whole foods.”

Connect with Chantal // www.nutty4nutrition.com, Instagram, and Facebook.