By Nellie Palmer

INGREDIENTS

• 1 cup oat flour
• 1 cup cacao powder
• 2/3 cup coconut sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 2 eggs 
• 6 ounces unsweetened chocolate
• 1 cup milk
• 3/4 cup pumpkin puree
• 1 tsp madagascar vanilla

ICING

• 1/2 cup pumpkin puree
• 1/2 cup Greek yogurt
• 2 tbsp cornstarch
• 2 tbsp coconut sugar
• 2 tsp pumpkin pie spice
• Orange food color paste

DIRECTIONS

1. Mix all the icing ingredients together until you have a smooth like consistency. Add food coloring until you have the desired orange color.
2. Preheat oven to 350 degrees Fahrenheit.
3. Melt unsweetened chocolate in microwave on 50% power.
4. In a large bowl, combine oat flour, cacao powder, coconut sugar, baking powder and salt. Whisk until no clumps remain.
5. In a small bowl, combine pumpkin, milk, eggs and vanilla. Mix until all ingredients are combined.
6. Add wet ingredients to the dry ingredients with the melted chocolate. Stir to combine.
7. Fill cupcake liners 3/4 full. Do not over-fill.
8. Bake for 25-30 minutes at 350 degrees Fahrenheit.
9. Remove from the oven and cool before decorating.
10. Place cupcakes in decorator black papers.
11. Pipe icing in swirl motion and top with plastic spiders.
12. Serve and enjoy!

Makes 12 servings
Per serving: 234 calories, 6.5 g protein, 9.238 g fat , 35.01 g carbs