Chocolate-Pumpkin-Beet Frosting


  • 1 cup pumpkin puree, fresh or canned
  • 1 bar dark chocolate, about 2.65 oz (we used a 90% chocolate bar)
  • 1 Tbsp coconut oil
  • 1 Tbsp Dr. Cowan's Garden Three-Beet Powder
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon


  1. Break chocolate bar into several pieces. Melt chocolate and coconut oil together in a small saucepan on very low heat.
  2. Add pumpkin puree to a bowl and whisk in the chocolate-coconut mixture and all other ingredients.
  3. Use to top your favorite muffins or cake.


  1. beet frosting