Chocolate chip pumpkin cupcakes with cinnamon marscarpone icing

Chocolate chip pumpkin cupcakes with cinnamon marscapone icing

These were delicious.  Ridiculously so, in fact. The original recipe is from Laura Poe of Rising moon nutrition. I found it on her blog while searching for a good gluten free cupcake recipe.

It is almost spring here but it seems one final cold snap has arrived this morning. I am hoping it lasts some of the weekend so I can make these babies again. Not that they won’t be amazing in warm weather, but the spice and the pumpkin just go SO well with the chilly air.

I kept pretty much to the recipe, but decided to use marscarpone instead of cream cheese due to the sweeter taste. I also chose to use half chocolate chips (Woolworths organic dark) and half (bashed) walnuts.  It was a good decision. You can’t really get pre-made pumpkin puree in this country (especially one with no additives), so I made my own. Boiled up about 500g of pumpkin cubes until very soft, and blitzed with the hand blender.

 

Original recipe link: Grain-Free Pumpkin Chocolate Chunk Cupcakes with Cinnamon Cream Cheese Frosting

Adaptations: Marscarpone in place of cream cheese, half chocolate half walnut.

 

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