Ingredients:

PUMPKIN-

• 1/4 cup all purpose flour {I used @bobsredmill gluten free 1:1 baking flour}

• 1/2 cup almond flour

• 1/4 cup granulated sugar

• 1/2 tsp. cinnamon

• 1/2 tsp. baking powder

• 1/4 cup pumpkin purée

• 1/4 cup plain or vanilla yogurt

• 1 egg

CHOCOLATE:

• 1/4 cup all purpose flour {I used @bobsredmill gluten free 1:1 baking flour}

• 1/2 cup almond flour

• 1/4 cup granulated sugar

• 2 tbsp. cocoa powder

• 1/2 tsp. baking powder

• 1/4 cup almond milk

• 1/4 cup plain or vanilla yogurt

• 1 egg

Directions:

1. Preheat oven to 350F and spray/line a cupcake pan.

2. Whisk together the wet ingredients for both batters in separate bowls, then whisk in the dry ingredients into each.

3. Pour the batters into plastic bags & pipe the batter into layers in the cupcake pan {I made 7 pumpkin chocolate cupcakes & 2 chocolate cupcakes}

4. Bake for 20 minutes & let slightly cool before topping with frosting + cinnamon!

PUMPKIN CHOCOLATE CUPCAKE VIDEO