Date-Sweetened Pumpkin Spice Cupcakes [Vegan, Gluten-Free]

If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

'Tis the season for pumpkin spiced EVERYTHING. These cupcakes are light, slightly sweet, warming, and perfectly spiced with everyone’s favorite fall blend. Topped with a cashew based maple cream “cheese” frosting, these bite sized treats are sure to be a hit this autumn.

Date-Sweetened Pumpkin Spice Cupcakes [Vegan, Gluten-Free]

Calories

271

Serves

12 cupcakes

Cook Time

Ingredients

To Make the Pumpkin Spice Cupcakes:

2 cups gluten-free all-purpose flour
1/2 cup canned pumpkin
1 cup coconut milk, plus 2 teaspoons apple cider vinegar
2 cups dates, soaked
2 tablespoons flax added to 6 tablespoons water
2 tablespoons coconut oil, melted
1/8 teaspoon sea salt
1 tablespoon cinnamon
1/2 tablespoon nutmeg
1 teaspoon ginger
1/4 teaspoon all spice
1/4 teaspoon cloves
1 teaspoons vanilla extract
2 tablespoons gluten-free baking powder

To Make the Maple Cashew Cream Cheese Frosting:

2 cups cashews, soaked overnight
2 tablespoons nutritional yeast
4 tablespoons or 2 cans of coconut cream
2 tablespoons coconut oil, melted
2 tablespoons maple syrup
2 tablespoons coconut butter, melted
2 teaspoons lemon juice
1/8 teaspoon sea salt
1 teaspoon vanilla extract
1/4 teaspoon cinnamon

Preparation

To Make the Pumpkin Spice Cupcakes:

Soak your dates in hot water for 5-10 minutes or until sticky and squishy. remove the pits!
Mix 2 tablespoons of ground flax seeds with 6 tablespoons of water to form a flax “egg”
Mix together the coconut milk and the apple cider vinegar to create a vegan buttermilk.
Blend dates with coconut buttermilk, pumpkin puree, and coconut oil until well combined and it forms a date “paste”.
Add to this all the dry ingredients except for the baking powder and blend together to form a batter!
Finally add in the flax egg, vanilla, and the baking powder and pulse gently to combine.
Preheat your oven to 350°F and bake scoop the cupcakes evenly into 12 lined cupcake tins.
Bake for 20-25 minutes or until a toothpick comes out clean.

To Make the Maple Cashew Cream Cheese Frosting:

Soak 2 cups of cashews overnight in the fridge.
Add cashews to a high speed blender or food processor and blend until smooth and creamy.
To this add the rest of the ingredients and blend together.
Set this in the fridge for about 15 minutes to set while the cupcakes bake.
Whip the icing with a fork or a hand-mixer to get it nice and fluffy before icing your cupcakes!

Nutrional Information

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:

AUTHOR & RECIPE DETAILS

Always plant-based and free of refined sugars, Lavender + Lavish is a Toronto food & lifestyle blog run by Logan Dunn and Lexus Osman with a focus on nutrient-dense whole foods & sustainable living practices. Fuelled by Logan’s background in nutritional sciences & the pair’s drive towards embodying a more environmentally friendly lifestyle; the two share new plant-based recipes every week as well as “zero” waste lifestyle tips & do-it-yourself guides for homemade natural beauty products.

Let's block ads! (Why?)

http://www.onegreenplanet.org/vegan-recipe/date-sweetened-pumpkin-spice-cupcakes/

Date-Sweetened Pumpkin Spice Cupcakes [Vegan, Gluten-Free]