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Pumpkin Spice Cupcakes with Maple Cream Cheese Frosting - made with no refined sugar! These are naturally sweetened with medjool date paste!
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5 from 1 vote

Naturally Sweetened Pumpkin Cupcakes with Maple Cream Cheese Frosting

These pumpkin cupcakes have no refined sugar. Instead, they're naturally sweetened with Medjool Date paste and topped with maple cream cheese frosting.
Prep Time15 minutes
Cook Time20 minutes
soak20 minutes
Total Time35 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: frosted cupcake recipe, maple cream cheese frosting, naturally sweetened cupcakes, pumpkin cupcakes
Servings: 12 Cupcakes
Calories: 241kcal

Ingredients

Medjool Date Paste (**Note this will make more date paste than you need for the recipe)

  • 2 cups Natural Delights Medjool Dates pitted and coarsely chopped (about 20 dates)
  • 1 cup very hot water

Pumpkin Cupcakes

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • teaspoon ground nutmeg
  • 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
  • cup canola oil
  • 1 large egg
  • ¼ cup chopped pecans plus more for sprinkling on top of the frosted cupcakes

Cinnamon Cream Cheese Frosting

  • 4 ounces cream cheese
  • 2 tablespoons pure maple syrup
  • Splash vanilla extract
  • Pinch ground cinnamon

Instructions

  • 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.
  • Drain the dates, reserving ½ cup of the soaking water.
  • 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.
  • 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.
  • For the cupcakes, preheat the oven to 375°. Line a standard 12-cup muffin tin with paper liners.
  • In a medium bowl, whisk the flour, baking soda, baking powder, ginger, cinnamon, nutmeg, cloves, and salt.
  • 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.
  • 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.
  • 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.

Notes

Medjool Date paste recipe slightly adapted from Natural Delights
Nutrition Information for 1 Pumpkin Cupcake (UNFROSTED)
Calories 199, Total Fat 11g, Sat Fat 1g, Sodium 187mg, Carb 23g, Fiber 2g, Sugars 9g, Protein 3g
Nutrition Information for Medjool Date Paste:
--Per tablespoon: Calories 49, Total Fat 0g, Sat Fat 0g, Sodium 1g, Carb 12g, Fiber 1g, Sugars 11g, Protein <1g
--Per ¼ cup: Calories 196, Total Fat 0g, Sat Fat 0g, Sodium 6g, Carb 47g, Fiber 4g, Sugars 43g, Protein 1g

Nutrition

Calories: 241kcal | Carbohydrates: 26g | Protein: 4g | Fat: 14g | Saturated Fat: 3g | Sodium: 216mg | Fiber: 2g | Sugar: 11g