Allergy Mums / Support for families with allergies

publication date: Nov 2, 2017

Chocolate Pumpkin Cupcakes

Pumpkin and Chocolate Cupcake          


This is a lovely, moist, rich autumn cupcake. Combining two of my favourite things – pumpkin and chocolate! For speed and ease I used tinned pumpkin.  For the chocolate I’ve been given some free samples from Pacari to try.  Pacari is a new range of dairy free chocolate, although it does have a ‘may contain’ flag for nuts, they’ve a great range of products. For this recipe I used their Drinking Cacao with Cinnamon. It makes a lovely dairy free hot chocolate when mixed with Koko Milk, and obviously works in baking as well.


Free From: Dairy, Soya, Egg

Contains: Gluten, Cacao used has ‘may contain nuts’ flag




1.5 cups self-raising flour

1/2 cup soft brown sugar

¼ cup granulated sugar

1/3 vegetable oil or melted dairy free margarine

1 tsp baking soda

1 tsp cider vinegar

½ tsp cinnamon

1/3 cup Pacari Drinking Chocolate with Cinnamon

1 tsp baking powder

½ cup tinned Pumpkin

1/3 cup non-dairy chocolate drops

1 tsp vanilla

¾ non-dairy milk (I used Koko)



Preheat your oven to 170°C, 350°F and line your muffin tin with cupcake holders so there’s no faffing once the batter is done.

In a large bowl mix flour, sugars, soda, cinnamon, cocoa, baking powder together.

Add in vinegar, oil, vanilla and pumpkin to the dry ingredients and mix briefly to incorporate.

Add in non – dairy milk and mix until you have a smooth, thick batter

With a wooden spoon mix in the chocolate drops.

Fill the muffin cases 2/3rds full and bake for about 15 minutes or until a toothpick comes out clean.

Top with chocolate or vanilla vegan buttercream icing.





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