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.
Soak pitted dates and whisk butter, eggs, pumpkin puree, spices, salt and baking powder in a stand mixer fitted with the whisk attachment.
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.
Add date paste and flour and whisk to combine, being careful not to over-mix.
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.
Cool on a rack and make the frosting by combining Greek yogurt, pumpkin puree, pumpkin spice, vanilla and date paste.
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