Vegan Frosted Chocolate Pumpkin Cupcake

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Yes, they’re cupcakes. Yes, they’re vegan, gluten free, grain free, high in protein, and totally amazing. Get your holiday on because pumpkin is in the house!

This is the most versatile recipe there is! I love these cupcakes (brownie bites, muffins, or whatever you prefer to call them…) year-round. This is a great base recipe I have toyed with for a while to make my own portable protein snack bites. They are guilt-free, delicious, and nutritious! When I feel like a need a protein boost or something to satisfy my sweet tooth, they are my go-to snack or dessert. For the fall, I added the pumpkin frosting, and they taste and look festive for the season!

Vegan Frosted Chocolate Pumpkin Cupcakes



  • 1 Scoop Sunwarrior Classic Plus Chocolate protein
  • 1 cup pumpkin puree
  • ½ cup nut butter (Almond or cashew work best)
  • ¼ cup cacao powder
  • 2 tablespoons flaxseed
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract


  • ½ cup pumpkin puree
  • ¼ cup unsweetened nut butter (I used Nuttzo)
  • ¼ cup coconut butter or manna
  • 2 tablespoons coconut oil
  • 1 tablespoon maple syrup
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
Total Time

Prep Time

5 min

  1. Preheat oven to 350F. Line a muffin tin with paper liners or grease with coconut oil.
  2. In a blender or food processor, combine ingredients and mix until a smooth batter is formed.
  3. Evenly distribute the batter to muffin tins. Bake for roughly 15 minutes, or until a toothpick comes out clean.
  4. Combine all ingredients for frosting in a food processor or blender, and blend until smooth.
  5. Allow cupcakes to cool before frosting. Enjoy this guilt-free treat, and store extra for up to 2 weeks in the refrigerator!

Feel free to add a banana to sweeten, or substitute banana or avocado for the pumpkin. Adding chopped nuts, chocolate chips, or cacao nibs are also some great ideas!

Vegan Frosted Chocolate Pumpkin Cupcakes

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