pumpkin cupcakes with date paste

Authorali
DifficultyBeginner

Description:
These Healthy Pumpkin Muffins have been delicious for breakfast, lunch, dinner and snacks, and everything in between. We are currently on a Healthy Pumpkin Muffin Recipe diet until these are gone or we find a little space in the freezer for a rainy day. Certainly, we will be a little sad when the pumpkin spice season ends. However, until then, bring it on! Healthy Pumpkin Muffins are moist, delicately sweetened with date paste, and a pumpkin spice aroma that is out of this world. Naturally refined sugar-free!
Pumpkin cupcakes with date paste
Healthy Pumpkin Muffins are moist, delicately sweetened with date paste, and a pumpkin spice aroma that is out of this world. Naturally refined sugar-free!

Yields1 Serving
Prep Time6 minsCook Time14 minsTotal Time20 mins
 1 ½ cups date paste
 One cup oat flour
 6 tbsp almond flour
 1 ½ tsp baking powder
 ½ tsp salt
 ¼ cup pumpkin puree
 10 tbsp coconut milk
 1 tbsp apple cider vinegar
 Vegan cream cheese, caramel, whipped cream (optional for topping)
1

Mix the flours, baking powder, and salt in a bowl.

2

Add milk, apple cider vinegar, pumpkin puree slowly to the bowl and mix until combined.

3

Add date paste and continue mixing. You may need to use your hand or a processor in this step.

4

Place baking cups in muffin tins, and put a large spoonful of this batter in each of them. Don’t fill the cups, it is better to fill about ¾ of the cup.

5

Preheat the oven to 350 F/ 175 C for 5 minutes. Then, bake the cupcakes for 20 minutes. Since the heat of ovens might not be equal, it’s better to check the cakes after 17 minutes to make sure they aren’t going to burn.

6

Remove the cakes from the oven and muffin tin, leave them at room temperature to cool.

7

After the cupcakes are cooled, you can add other ingredients on top of them.

Ingredients

 1 ½ cups date paste
 One cup oat flour
 6 tbsp almond flour
 1 ½ tsp baking powder
 ½ tsp salt
 ¼ cup pumpkin puree
 10 tbsp coconut milk
 1 tbsp apple cider vinegar
 Vegan cream cheese, caramel, whipped cream (optional for topping)

Directions

1

Mix the flours, baking powder, and salt in a bowl.

2

Add milk, apple cider vinegar, pumpkin puree slowly to the bowl and mix until combined.

3

Add date paste and continue mixing. You may need to use your hand or a processor in this step.

4

Place baking cups in muffin tins, and put a large spoonful of this batter in each of them. Don’t fill the cups, it is better to fill about ¾ of the cup.

5

Preheat the oven to 350 F/ 175 C for 5 minutes. Then, bake the cupcakes for 20 minutes. Since the heat of ovens might not be equal, it’s better to check the cakes after 17 minutes to make sure they aren’t going to burn.

6

Remove the cakes from the oven and muffin tin, leave them at room temperature to cool.

7

After the cupcakes are cooled, you can add other ingredients on top of them.

pumpkin cupcakes with date paste

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