I love this healthy take on a pumpkin cupcake. It is packed with so much goodness - dates, cashew butter, and of course pumpkin. You could skip the frosting to make it a muffin. Either way, this treat is perfectly delicious and festive for the holidays.
Vegan Pumpkin Cupcakes (via thefeedfeed.com)
- 1 cup pitted medjool dates (about 12)
- 1/2 cup almond milk
- 1/2 cup pumpkin puree
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- Pinch of salt
- 1 1/4 cups almond flour
- 2 teaspoons tapioca starch
- 1/4 cup cashew butter
- Pumpkin seeds (for garnish)
Preheat the oven to 350. In a Vitamix, or high-powered blender/food processor, combine the dates, almond milk, and pumpkin puree until combined. You may have to scrap sides and pulse a few times to reach desired consistency (dates chopped to small pieces). If too dry, add a splash more milk or a touch more pumpkin puree. Once combined, add the pumpkin pie spice, baking powder, salt, flour, tapioca starch, and cashew butter. Blend until the batter just comes together (don't over mix).
Divide cupcake batter between six lined muffin tins, filling until level with tin and smooth tops with the back of a spoon. Bake for 25-30 minutes or until slightly browned at top and cake has minimal give when touched.
For the frosting, I used a cream cheese frosting (can easily be made vegan!). You will want to ensure the cupcakes have completed cooled before frosting.
Cream Cheese Frosting (via minimalistbaker.com)
- 1/2 cup (1 stick) vegan butter (Earth Balance butter sticks are a great option!)
- 1 package cream cheese (use a vegan cream cheese for a vegan frosting)
- 3-5 cups sifted powdered sugar
In preparation for the frosting, set out butter so it is softened to room temperature and cream cheese slightly softened (about an hour). In a large mixing bowl, whip together butter and cream cheese with a hand mixer or whisk until thoroughly combined and fluffy. Next begin to add powdered sugar, a few cups at a time, or until you reach desired consistency. You will want it to be fairly thick so it will sit nicely on the cupcake. Sprinkle with pumpkin seeds to finish and enjoy!