1/4cupcoconut oilyou can substitute vegetable or canola oil in it’s place
2large eggs
1teaspoonpure vanilla extract
1cuppumpkin puree such as Libby’s
1cupgranulated sugar
1/4cuppacked light brown sugar
1 1/2cupsall purpose flour
1/2cupcocoa powder
1teaspoonbaking soda
1/4teaspoonkosher salt
1/2teaspoonground cinnamon
Chocolate Drizzle
1cupchocolate chips
2-3tablespoonsmelted coconut oil
Instructions
Preheat oven to 350 degrees and line 24 cupcake cups with paper liners.
In a large mixing bowl, beat the yogurt, coconut oil, eggs and vanilla until well combined. Stir in pumpkin and sugars, until combined. Stir in flour, cocoa powder, baking soda, salt and cinnamon until combined.
Using a cookie scoop or spoon, fill cupcake liners 3/4 way full of batter. Bake for 20-22 minutes or until baked through. Remove and let cool completely. To prepare drizzle, melt chocolate chips in a microwave safe bowl or over a double boiler until smooth. Stir in coconut oil until shiny. Drizzle over each cooled cupcake before serving.