Naturally Sweetened Pumpkin Cupcakes with Maple Cream Cheese Frosting

🧂 Ingredients

• 2 cups Natural Delights Medjool Dates

  pitted and coarsely chopped (about 20 dates)
• 1 cup very hot water
• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon ground ginger
• 1 teaspoon ground cinnamon
• ⅛ teaspoon ground nutmeg
• ⅛ teaspoon ground cloves
• ¼ teaspoon salt
• 1 cup canned pumpkin
• ½ cup Medjool Date paste

  recipe follows
• ½ cup low-fat buttermilk

  or ½ cup unsweetened almond milk + 1 ½ teaspoons lemon juice
• ⅓ cup canola oil
• 1 large egg
• ¼ cup chopped pecans

  plus more for sprinkling on top of the frosted cupcakes
• 4 ounces cream cheese
• 2 tablespoons pure maple syrup
• Splash vanilla extract
• Pinch ground cinnamon

Instructions

• 1 For the date paste, in a large mason jar or a heat-safe container with a lid (a
  small pot can work), combine the dates and hot water. Let them soak for 30
  minutes to 1 hour to soften.
• 2 Drain the dates, reserving ½ cup of the soaking water.
• 3 In the bowl of a food processor, combine the dates and ¼ cup of the reserved
  water and puree until the dates form a smooth paste, scraping down the sides
  occasionally. Add more water if needed until you reach the a thick, but
  spreadable, consistency.
• 4 The date paste can be stored, covered, in the refrigerator for up to 1 month.
  **Note: You will end up with more date paste than you need for the pumpkin
  cupcakes. You will only use 1/2 cup date paste in the cupcakes.
• 5 For the cupcakes, preheat the oven to 375°. Line a standard 12-cup muffin tin
  with paper liners.
• 6 In a medium bowl, whisk the flour, baking soda, baking powder, ginger, cinnamon,
  nutmeg, cloves, and salt.
• 7 In the bowl of a stand mixer fitted with the paddle attachment, combine the
  pumpkin, date paste, buttermilk, oil, and egg, and mix on medium speed until
  combined, about 90 seconds. Add the flour mixture and mix on low speed just
  until combined, about 30 seconds. Scrape down the sides of the bowl and fold in
  the pecans. Be careful not to over-mix the batter or the cupcakes will end up
  tough.
• 8 Lightly spray the paper muffin liners with cooking spray. Spoon the batter into
  the prepared cups, filling each one about ⅔ full. Bake until the muffins are
  puffed, slightly crackled on top, and they spring back when gently touched in
  the center, 20 to 22 minutes. Remove the muffins from the muffin tin immediately
  and transfer them to a wire rack to cool completely before frosting.
• 9 For the frosting, in a stand mixer fitted with the paddle attachment, beat the
  cream cheese on on low speed until creamy and smooth. Add the maple syrup,
  vanilla, and cinnamon, and mix until blended and smooth. The consistency should
  be light, creamy, and spreadable. (If it seems too thin, chill it for 20 to 30
  minutes before frosting the cupcakes, to allow it to firm up a bit.) Frost the
  cupcakes and serve. Store leftover frosted cupcakes covered in the refrigerator
  for up to 3 days.

Nutrition Info