There are so many ways to enjoy pumpkins this time of year and these cupcakes are a favourite in our house!  They are grain-free, nut-free and sweetened with dates so fit most people’s dietary needs and best of all, they are delicious!

I discovered this recipe a few years ago in a cookbook called Nourishing Meals and I cannot say enough good things about the whole book. Every single meal or soup or baked good I’ve tried has been so yummy and easy to make.  Here’s the link so you enjoy in your home too!

Pumpkin Cupcake Recipe

Dry Ingredients:
½ cup coconut flour
½ cup arrowroot powder
2 teaspoons cinnamon
1 teaspoon ground ginger
½ teaspoon nutmeg
1 tsp baking soda
½ tsp sea salt

Wet Ingredients:
1 ¼ cups pumpkin puree
1 cup soft medjool dates, pitted
½ cup melted coconut oil
4 large organic eggs
1 tablespoon apple cider vinegar

Preheat oven to 350 degrees F. Grease a 12-cup muffin pan or line with paper liners.

In a medium-sized mixing bowl, whisk together the dry ingredients. Add all of the wet ingredients to a high-powered blender, blend until smooth and creamy, pulsing if needed.

Scoop out wet ingredients with a rubber spatula and whisk into the dry ingredients until combined.

Scoop batter into prepared muffin pan, filling each cup to the top. Gently smooth the top of each with your fingertips. Bake for 30 minutes. Remove cupcakes and cool on a wire rack. If you want to frost these, wait until they are completely cooled. Then top each cupcake with a little freshly grated nutmeg.

If you would like to add frosting, try this dairy-free cream cheese recipe but pour it into a bowl after you blend it and place it in your freezer for 30 to 40 minutes (stirring every 10 minutes or so). This will cause it to solidify to a spreadable consistency.

Click here to read full recipe post by Alissa Segersten.