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    Home » Recipes » Cakes & Cupcakes

    Oat and Pumpkin Seed Chocolate Cupcakes

    Published: Oct 22, 2020 · Modified: Aug 14, 2023 by Lauren · This post may contain affiliate links · 1 Comment

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    Oat and Pumpkin Seed Chocolate Cupcakes - These gluten-free and nut-free treats are low in sugar and made with wholesome ingredients.

    Low sugar chocolate cupcake recipe

    Let me tell you first off, I love these cupcakes! I use the word 'cupcakes' loosely here, as the recipe only calls for ONE tablespoon of sweetener.

    They're made with a combination of oat and pumpkin seed flours, both of which I make myself with a Nutribullet.

    The texture reminds me a bit of brownie meets cake, with just a hint of chocolate flavor that's not overpowering.

    I had the whole house sample them, and everyone gave them an enthusiastic thumbs up!

    These are a great treat for kids who have allergies to gluten and/or nuts.

    Ingredients needed

    Oat and pumpkin seed flours - If you have nut allergies, pumpkin seed flour is a great replacement! I love it paired with oat flour in this recipe.

    Cacao powder - I like to use cacao powder here because it have a deeper chocolate flavor than cocoa powder.

    Baking soda - This helps the muffins bake through and rise a bit.

    Sea salt and vanilla extract - These ingredients help with flavor.

    Milk - I like to use coconut milk, but any milk you like will work!

    Oil - Olive, grapeseed, and coconut oil are all great choices. Melted butter will work as well, if you're not dairy-free.

    Maple syrup (or honey) - I like both maple syrup and honey to sweeten this recipe. Honey is a bit sweeter and has a distinct taste, so if that doesn't appeal to you, use maple syrup.

    Applesauce - I use my homemade applesauce to help sweeten and moisten.

    Chocolate chips - Mixing in some chopped dark chocolate or sprinkle some on top to add some sweet bites.

    Recipe notes

    You can use cocoa powder in place of the cacao, but the cacao offers a richer chocolate flavor.

    I like to add in a few dashes of stevia for a little extra sweetness.

    Cinnamon is a great addition to these as well! I usually add 1/4 - 1/2 teaspoon.

    Pumpkin seed flour chocolate cupcake recipe
    Healthy cupcakes made with oats and pumpkin seeds

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    Low sugar chocolate cupcake recipe
    Print Recipe
    5 from 5 votes

    Oat and Pumpkin Seed Chocolate Cupcakes

    These gluten-free and nut-free treats are low in sugar and made with wholesome ingredients.
    Prep Time10 minutes mins
    Cook Time12 minutes mins
    0 minutes mins
    Total Time22 minutes mins
    Course: Dessert
    Cuisine: American
    Keyword: Gluten-Free, Low sugar, Nut-free, Vegan
    Servings: 9 cupcakes
    Calories: 93kcal

    Ingredients

    DRY INGREDIENTS:

    • ⅔ cup oat flour
    • ½ cup pumpkin seed flour
    • 2 Tablespoons cacao powder see Notes
    • ½ teaspoon baking soda
    • ⅛ teaspoon sea salt

    WET INGREDIENTS:

    • ½ cup milk of your choice
    • 1 Tablespoon olive or melted coconut oil
    • 1 Tablespoon honey or maple syrup
    • 5 Tablespoons applesauce
    • 1 teaspoon vanilla extract
    • chopped chocolate or chocolate chips as desired for topping

    Instructions

    • Preheat the oven to 350 degrees.
    • In a large bowl, mix together the dry ingredients.
    • Separately, mix the wet ingredients.
    • Add the wet mix into the dry bowl, and stir gently until incorporated.
    • Line a muffin pan with nine paper muffin cups and divide the batter amongst the cups.
    • Top with chocolate, if desired.
    • Bake 9-11 minutes or until springy to the touch.

    Notes

    Nutrition facts based on using almond flour (as pumpkin seed flour is unavailable on the nutritional site I use), cacao powder, unsweetened almond milk, olive oil, and honey.
    Weight Watchers points: 3

    Nutrition

    Calories: 93kcal | Carbohydrates: 9.6g | Protein: 2.5g | Fat: 5.5g | Fiber: 1.8g | Sugar: 3g

    If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!

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    Comments

    1. Alice.

      October 22, 2020 at 8:22 am

      Congratulation on the 1st birthday of Mickie! And to your strength and perseverance in going through the challenges! I'm happy you can find joy in little things 🙂 The combination of oat and pumpkin flour sounds like a good pair! I've never had cacao powder though as I'm afraid it would be too pronounced and bitter. Thank you for sharing the recipe, and warm regards to you!

      Reply

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    Hi there, I'm Lauren Goslin, and I've been a food blogger for over ten years. My goal with this blog is to show you healthy, lower sugar recipes that my family and I enjoy.

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