Why do I call this recipe magic? Because it’s a rich, chocolatey pumpkin frosting that’s allergy-friendly, easy to make, and manages to feel indulgent while sneaking in a little nutrition. Kids and adults alike will love it, and it’s versatile enough to top muffins, cupcakes or a simple cake.
I used this chocolate pumpkin frosting on banana chocolate chip muffins made with Enjoy Life muffin mix, and the kids devoured them — even with playful “spider” decorations made from prunes and raisins. Enjoy Life products are gluten-free, vegan, and free of the top eight allergens, so this frosting works well for groups with common food sensitivities.
This frosting blends real pumpkin with chocolate for a creamy, slightly spiced topping that’s quick to prepare. It’s a great way to add seasonal flavor and nutrition without compromising on decadent taste.
Gluten-Free Dairy-Free Chocolate Pumpkin Frosting
K.C. Cornwell
Pin Recipe
Ingredients
- 1 15 oz. can pumpkin
- 3 tablespoon powdered sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 1 ¼ cups Enjoy Life Chocolate Chips
Instructions
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Place the pumpkin, powdered sugar, cinnamon and vanilla in a large saucepan over medium heat. Cook, stirring frequently, for 7–10 minutes until the mixture is heated through and slightly thickened. Remove from heat and stir in the chocolate chips. Keep stirring until the chips are fully melted and the frosting is smooth and glossy. Let the frosting cool completely, stirring occasionally to maintain a creamy texture. Once cooled, spread or pipe onto cakes, cupcakes or muffins.
Notes:
The folks from Enjoy Life Foods provided materials for this post. All words and ideas are my own. Thank you for supporting the brands I work with, which helps G-Free Foodie continue to create content.