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My go-to fall treat: moist pumpkin cupcakes bursting with cinnamon and pumpkin spice! Topped with a creamy Greek yogurt, vanilla, and pumpkin frosting, they’re perfect for Thanksgiving or whenever you need a cozy dessert. Plus, they’re totally vegetarian – with no added sugar!
I have to say, as a Registered Dietitian, creating healthier sweet recipes is my jam! These pumpkin cupcakes are naturally sweetened with pumpkin puree and dates, and oat flour gives them a perfect texture. They’re a delicious way to enjoy a treat without any added sugar or ultra-refined ingredients.
If you’re craving more fall flavors, check out my Vegan Pumpkin Pies or cozy up with a Pumpkin Spiced Latte or explore other dessert recipes to atisfying that sweet tooth!
Nutrition highlights
Here’s why they’re such a nutritious choice:
- Rich in fibre, thanks to the pumpkin puree and oat flour
- Packed with vitamin A, courtesy of the pumpkin puree, which has antioxidant properties that help fight inflammation.
- Naturally sweetened with dates, providing essential minerals like potassium and magnesium
Ingredients
To make these cupcakes, you will need the following:
For the cupcakes
For the frosting
- Dates: I find soft Medjool dates work best for this recipe. Soak pitted dates in hot water for a bit to make them extra soft and ready to blend.
- Water: This is for soaking those dates to get them nice and soft.
- Oat Flour: You can either blend rolled oats to make your own oat flour or grab a bag from the store.
- Pumpkin Puree: Use pumpkin puree—not pumpkin pie filling. The latter has added sugar and won’t give you that perfect moist cupcake texture.
- Cinnamon: You can’t have pumpkin spice without a hefty dose of cinnamon!
- Baking Powder: This little magic ingredient helps your cupcakes rise and become fluffy.
- Butter: Just a small amount of unsalted butter adds a rich flavor to your pumpkin cupcake batter.
- Eggs: Essential for binding and structure, plus they add a protein boost to the cupcakes.
- Salt: A pinch of salt to balance out all the flavors.
- Greek Yogurt: No cream cheese frosting here! Greek yogurt makes the frosting creamy and ups the protein content, helping to keep you fuller longer.
- Vanilla Extract: Adds a touch of sweetness and flavor to the frosting.
How to make them
You can whip up these pumpkin spice cupcakes using a stand mixer for convenience or just as easily by hand with a bowl and wooden spoon—both methods work like a charm!
Start by preheating your oven to 380°F.
For a complete list of ingredient measurements and detailed step-by-step instructions, you can find everything you need in the printable recipe card located at the bottom of this post.
Storage
These scrumptious spiced pumpkin cupcakes (without frosting) stay moist and dense for up to two days at room temperature. If you want them to last longer, pop them in the fridge—but keep in mind they might firm up a bit. For the frosting, store it separately in a mason jar in the fridge and frost each cupcake just before serving to keep everything fresh and delicious.
How can I make my cupcakes more moist?
Want to keep your cupcakes perfectly moist? Here are some simple tips:
- Use pumpkin puree and dates: They keep the cupcake batter naturally moist.
- Avoid over-mixing: Stir just until combined to prevent dense cupcakes.
- Watch the bake time: Don’t over-bake; keep an eye on the timer to prevent drying out.
- Add fats like butter or oil: These ingredients help keep the cupcakes tender and less dry.
If you try this recipe, I’d love to hear your feedback. Drop your rating, leave a comment, and be sure to tag me on Instagram @DesiliciousRD! Seeing your creations truly makes me smile!
Get the Recipe:
Lush & Moist Spiced Pumpkin Cupcakes (No Added Sugar!)
Ingredients
Cupcake batter
- 8 Medjool dates, soft
- 1 cup water, boiling water
- 1 cup butter, unsalted, room temperature
- 1 cup pumpkin puree, unsweetened
- 2 eggs, medium size, room temperature
- 1½ tsp pumpkin spice
- ½ tsp cinnamon powder
- ½ tsp salt
- 1½ tsp baking powder
- 1½ cup oat flour
Frosting
- ⅓ cup Greek yogurt, 2% fat, plain, Are fermented foods good for gut health?
- ⅓ cup pumpkin puree, unsweetened
- ¾ tsp pumpkin spice
- 2 tbsp date paste, reserve 2 tbsp from the paste created for the batter
- ¼ tsp vanilla extract, pure
Equipment
- 1 Electric whisk or stand mixer
Instructions
Cupcake batter
- Preheat oven to 380°F, and soak dates in boiling water for 20 minutes.
- To make date paste, add soaked dates with 1/2 cup of leftover date water and blitz until creamy. Set it aside.
- Whisk butter, pumpkin puree, spices, salt and baking powder until creamy, about 2-3 minutes.
- Follow with eggs and whisk again to combine.
- Add date paste (reserving 2 tbsp for frosting) and flour and whisk to combine, being careful not to over-mix.
- Line a standard 12-cup baking tray and spoon mixture into paper cases, and send to bake for 20-25 minutes (middle shelf) or until cooked.
- Cool on a rack before frosting; otherwise they will be sticky.
Frosting
- Combine Greek yogurt, pumpkin puree, pumpkin spice, vanilla and 2 tbsp date paste and frost cooled cupcakes.
Notes
Tips for success
- Add a Crunch: Top your pumpkin cupcakes with pumpkin seeds or crushed walnuts before serving for an extra delightful crunch.
- Go Vegan: Swap out the butter for coconut oil and use a flax egg instead of regular eggs to make these cupcakes vegan-friendly.
- Prep for Perfection: Let your eggs, butter, and pumpkin puree come to room temperature before mixing. This helps create a smoother, more consistent batter.
- Store the Frosting: Keep the yogurt frosting in the fridge for a few days, but give it a good stir before using to keep it smooth.
- Spice It Up: If you’re out of pumpkin spice, mix cinnamon, nutmeg, ginger, and allspice for a delicious alternative. And if you’re feeling adventurous, try cream cheese frosting for a tasty twist.
- Fill with Precision: Use a small spoon to fill your cupcake liners—this gives you better control and minimizes mess.
- Cool Before Frosting: Make sure the cupcakes are completely cool before adding frosting, or it might melt right off!
Nutrition Information:
Keep in mind that the nutritional values provided are approximations and suggestions, and might fluctuate depending on ingredient variations, portion sizes, and recipe adjustments. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily. It’s perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.
* Percent Daily Values are based on a 2000 calorie diet.
