Pumpkin Cupcakes


These pumpkin cupcakes are moist and dense, infused with warming spices like cinnamon and pumpkin spice, while the frosting is a mixture of Greek yogurt, vanilla and pumpkin puree.


Step 1

Soak pitted dates and whisk butter, eggs, pumpkin puree, spices, salt and baking powder in a stand mixer fitted with the whisk attachment.

Step 2

Follow with eggs and whisk again to combine. To make date paste, add soaked dates with 1/2 cup of leftover date water and blitz until creamy.

Step 3

Add date paste and flour and whisk to combine, being careful not to over-mix.

Step 4

Line a standard 12-cup baking tray and spoon the mixture into paper cases. Send to bake for 20-25 minutes (middle shelf) or until cooked.

Step 5

Cool on a rack and make the frosting by combining Greek yogurt, pumpkin puree, pumpkin spice, vanilla and date paste.

Step 6

Once the cupcakes are completely cooled, frost them with Greek yogurt-pumpkin frosting and enjoy.

Exceptional source of vitamin A

17 grams of net carbs

Good source of dietary fibre

Nutrition facts per serving

View Recipe


Total time



12 cupcakes

50 mins

3 g

4 g

Spiced Pumpkin Cupcakes