Makes 12 cupcakes
Wet ingredients (at room temperature) :
- 1 cup of almond milk or any non-dairy/dairy milk
- 1/2 cup pumpkin puree
- 3/4 cup packed light brown sugar
- 1 tsp vanilla extract
Dry ingredients
- 1 cup whole wheat flour
- 1/3 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp salt
Chocolate ganache:
- 4 oz bitter/semi sweet chocolate squares, chopped
- 2 tbsp Earth Balance butter
Directions:
- Preheat oven to 350 degrees F. Line a 12 cup muffin tin with cupcake liners and spray a light coat of non-stick cooking spray.
- In a small bowl, mix wet ingredients and set aside.
- In a bigger bowl, sift all dry ingredients.
- Gently pour wet ingredients into dry ingredients and mix to incorporate. Do not overmix.
- Using a medium ice-cream scoop, divide batter evenly into lined muffin tin.
- Bake for 18 – 20 minutes or until a toothpick inserted in center comes out clean.
- Allow to cool on a wire rack for a few minutes before removing to cool completely.
- Heat a saucepan with some water on medium high heat. Once water boils, turn down the heat to low. Place a bowl over the saucepan, add chocolate squares and butter. Stir to combine and allow chocolate to completely melt with the help of steam.
- Once cupcakes are completely cool, dunk each with chocolate ganache and sprinkle on some of your favorite festive sprinkles.
- Allow ganache to cool and harden completely before sinking in your fangs. Enjoy 😀