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Grain-Free Apple Crumble Bars

· Natalie 87 Comments

Swap pie for a streusel-y square – these fall-festive Apple Crumble Bars are generously spiced and date sweetened, with a coconut flour crust and crumble!

Grain-Free Apple Crumble Bars

Apple pie. Apple tart. Apple crisp. Apple crumble.

You guys have been awesome with all the apple + some sort of streusel/crunch/crust requests lately, and I have been loving the inspiration. Over-saturation of the pumpkin spice everything market is making apples look pretty damn good these days, huh?

But for real – #teamappleANDpumpkin for life.

Grain-Free Apple Crumble Bars

So after much thought and fall fruit fridge-stocking, this is my response to all the apple requests. I chose this particular crumble bar form for a few reasons:

1. Pies say save me for a party to share with your minimum of 4 other friends/family members. But bars, bars are approachable. Bars say make me on a Sunday and square me up for from-the-fridge snacking all week long. Bars say you can share me but no pressure. Bars say easy and everyday. And they say it all with just as much yum as any round dish of dessert.

2. Pies and tarts and crisps all require plates and utensils and those sorts of classy things. I like to keep it simple: hand -> face.

3. Crumble is just code for streusel and you know how I feel about streusel.

Grain-Free Apple Crumble Bars

Okay so the informal form is all sorted out, but now what makes these crumble bars different from the crumble bar recipes of a zillion other people who also are too lazy too roll out a pie crust love simple treats?

Hint: medjool dates.

(And they are grain-free and vegan.)

The dates are the truly unique part of what’s happening here because these bars are fruit-sweetened from crumble top to bottom. Not to mention all the apples in between of course.

Grain-Free Apple Crumble Bars

To save time, I condensed all the date-blending business into one step. One sweet sticky paste to coat the apples, bind the crust, and sweeten the crumble. Oh, and did I mention it happens to contain an entire apple and a half as well?

This magical paste stuff is made up of chopped apple, dates, almond butter, and lemon juice. I typically use water to make date paste, but in the spirit of fall I figured you’d be cool with apple instead. And the almond (or any nut!) butter addition keeps the crust from being too dry and the crumble from being too un-goldenbrownandtoasty.

The crust and crumble are really one in the same – mix once, use twice. One cup of the date paste combined with coconut flour and sea salt is all this simple double-duty stuff is made of. The remaining date paste goes to coating the apples along with cinnamon, nutmeg, and vanilla.

Grain-Free Apple Crumble Bars

Good news! And some of you will probably be more excited about this than anything apple related I have said all post. As per countless requests, I finally included weight measurements. I’ve only been meaning to for about…forever. Now fingers crossed I can remember to keep it up.

Grain-Free Apple Crumble Bars

So whaddya say – can we leave the pie pan tucked away in the cabinet and just crumble bar our way through apple season? If you’re in, I’m in!

Grain-Free Apple Crumble Bars

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Grain-Free Apple Crumble Bars

★★★★★ 4.9 from 17 reviews
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Category: bars
  • Method: baking
  • Cuisine: american
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Description

Swap pie for a streusel-y square – these fall-festive Apple Crumble Bars are generously spiced and date sweetened, with a coconut flour crust and crumble!

Ingredients

Scale

Apple Date Paste

  • 2 cups (265g) chopped apple
  • 12–14 (240g with pits removed) pitted medjool dates
  • 1 tbsp lemon juice
  • 1/4 cup (60g) nut/seed butter

Crust/Crumble

  • 1 cup (300g) apple date paste ((above))
  • 2/3 cup (80g) coconut flour
  • Pinch of salt

Apple Filling

  • 1/2 cup (150g) apple date paste ((above))
  • 1–2 (360g) apples, thinly sliced
  • 1 tbsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp vanilla extract

Instructions

  1. Preheat the oven to 350F.
  2. Combine the 2 cups chopped apple and lemon juice in a high speed blender. Blend until liquified.
  3. Add the rest of the paste ingredients and blend until smooth.
  4. In a mixing bowl, combine 1 cup of the paste with the coconut flour and salt. Mix until sticky and clumpy.
  5. Press half of the dough into a baking pan lined with parchment paper (I used this 7.5×5.5″ glass dish). Set the rest aside.
  6. In a separate bowl, combine the sliced apples (I used a mandolin to slice them super thin) with 1/2 cup of the paste, cinnamon, nutmeg, and vanilla. Toss to coat.
  7. Arrange the apple slices on top of the crust in layers.
  8. Crumble the remaining crust over top. Press in lightly.
  9. Bake for 30-35 minutes at 350F or until toasty golden brown on top.
  10. Remove from the oven. Cool for 10-15 minutes. Slice and enjoy!

Nutrition

  • Serving Size: 1 bar
  • Calories: 302
  • Sugar: 44g
  • Sodium: 37mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Carbohydrates: 59g
  • Fiber: 11g
  • Protein: 6g

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Grain-Free Apple Crumble Bars

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Cinnamon Streusel Zucchini Bread

· Natalie 63 Comments

Deliciously simple almond flour zucchini bread with sweet cinnamon streusel layered into the soft vegan + paleo loaf. Hidden veggie baking at it’s best!

Cinnamon Streusel Zucchini Bread

Not every recipe needs to contain all the dates.

A difficult truth I am currently working on coming to terms with.

But with every slice of Cinnamon Streusel Zucchini Bread it gets a little easier to accept. Some recipes just aren’t meant to be filled with those fruity gooey guys. Some recipes are better sweetened with syrups. Some recipes will turn out an actual pan of mush with too many medjools in the mix. Yes there was an instance of zucchini mush eating with a fork that took place earlier in my week. I have zero regrets.

What I do regret is not putting streusel on every single quick bread ever made in my kitchen. Good news: there is still time.

Cinnamon Streusel Zucchini BreadCinnamon Streusel Zucchini Bread

While I intended for the zucchini part of this bread to be the emphasis, the streusel kinda swooped in and stole the show. And I wasn’t about to stop it. Crumbles of soft but slightly crisp cinnamon sweet stuff that turns the most golden shade of toasty brown on top – that kinda goodness cannot be contained.

Cinnamon Streusel Zucchini Bread

Can we talk about the deceiving nature of zucchini for a minute?

One would think a cup of shredded zucchini would add some moisture to a recipe, but also some fiber and texture and color and stuff. One would NOT think that a cup of shredded zucchini is basically like dumping a cup of water into a recipe plus some green flecks just for kicks. But that’s the undisclosed zucchini baking reality. Oh and you better believe I squeezed the hell out of those green shreds too.

As if the the whole hey-all-this-time-you-thought-green-means-vegetable-but-I’m-actually-a-fruit-because-seeds things wasn’t misleading already. Enough with the curveballs, zucchini. We get it, you don’t like to be predictable.

So that’s a fun twist to account for when crafting a zucchini quick bread that is both vegan and grain-free. And that is why this recipe is not date-sweetened, the last thing it needed was anything so naturally squishy. But maple syrup plus almond butter is the perfect ingredient combo to combat this zucchini trickery, and gift us with a perfectly moist-but-not-mush loaf.

Cinnamon Streusel Zucchini Bread

After sorting out the bread part, the streusel was a piece of cake slice of bread (That really just doesn’t have the same effect, does it?) The bread itself already uses almond flour and maple syrup, and you know what makes for the best easy streusel? Almond flour + maple syrup. And gobs of cinnamon. Obviously.

I went all out with a little double-decker streusel-ing so there’s a layer in the middle AND on top. But that’s not essential. Just the top layer will do, that’s the one that gets the toastiest and tastiest anyways.

Cinnamon Streusel Zucchini Bread

So tell me – which of those four words in the name drew you in the most? Was it the second one thats starts with an “S”? Because if so this streusel-forward bread will be your dreams coming true in quick bread form. Also, you have awesome tastes.

P.S. I take no responsibility for the little bits of streusel soon to be all over your kitchen/table/floor. Quick bread consumption tidiness is all on you.

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Cinnamon Streusel Zucchini Bread

★★★★★ 5 from 14 reviews
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 6 slices 1x
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Description

Deliciously simple almond flour zucchini bread with sweet cinnamon streusel layered into the soft vegan + paleo loaf. Hidden veggie baking at it’s best!

Ingredients

Scale
  • 1/3 cup maple syrup
  • 1/3 cup nut/seed butter
  • 1 cup grated zucchini
  • 1 1/2 cup almond flour
  • 1/2 cup tapioca starch
  • 1 tbsp baking powder
  • 2 tsps cinnamon
  • 1 tsp vanilla extract
  • Pinch of salt

Cinnamon Streusel

  • 1/2 cup almond flour
  • 1–2 tbsp maple syrup
  • 1 tsp cinnamon

Instructions

  1. Preheat the oven to 350F.
  2. Using a nut milk bag or dishtowel, squeeeeeeeeeze out as much liquid from the grated as zucchini as possible.
  3. Add the maple syrup, nut butter, and zucchini to a blender or food processor. Blend to combine.
  4. Add the rest of the ingredients. Blend again stopping to scrape down the sides as needed.
  5. Combine all the streusel ingredients in a separate bowl. Mix with a fork until sticky and clumpy.
  6. Lightly oil a small baking pan or loaf pan (I used this 8×5.5″ glass dish). 
  7. Spread half of the batter into the pan. Layer on half of the streusel. Repeat with the remaining batter and streusel. Lightly press in the top layer of streusel. 
  8. Bake for 35-40 minutes at 350F. 
  9. Remove from the oven and cool for 10-15 minutes before slicing and eating.

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Cinnamon Streusel Zucchini Bread

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Vegan Vanilla Custard Cake

· Natalie 78 Comments

Dreamy meets healthy in this Vegan Vanilla Custard Cake with 2-ingredient pecan crust, low-fat vanilla bean filling, and easy berry compote to top!

Vegan Vanilla Custard Cake

Cream cake? Pudding cake? Cheesecake minus the cheese…cake? Mousse-like must-make magical vanilla stuff? Shockingly un-pumpkin for the first post of October?

YES. All of the above.

Vegan Vanilla Custard Cake

This recipe is inspired by the low-fat chocolate lusciousness that came before it, but with a change of color and flavor and crust. You may have noticed I nixed the low-fat part from the name too. Because lately I’ve been on mission embrace all the yummy fats and eat coconut like it’s my job (hey, sometimes it kinda is!), so that part of the title just didn’t sit right with me anymore.

In favor of focusing on what the recipe is rather than what it’s not, I almost called it: Very Extra Uber Velvety Vanilla Bean Custard Cake That Makes All The Cheesecakes Jealous.

But I didn’t want to start something with Cheesecake.

Not to say the filling isn’t surprisingly low in fat – free of cashews and coconut and all the usual creamy cake things. Ah sweet potato, how I love thee. If you hadn’t noticed I’m kind of on a sweet potato kick at the moment. Can’t help it, I’m just a big fan of everything that root does whether cookie or cake or cold and creamy.

Vegan Vanilla Custard Cake

Crust. Pecans + maple syrup makes for the simplest but so delicious nubbly crust. The same method works with any kind of nut (or even hemp seeds if you want it nut free!) Or you can use the more fine-textured almond flour crust recipe from the chocolate version instead. Or you can even use this medjool date crust to keep the entire cake fruit-sweetened.

Also, did I mention the entire crust is totally optional and I fully support eating the filling straight from the blender?

Vegan Vanilla Custard Cake

Vanilla custard. It’s about the simplest mix of things you can imagine: sweet potato, medjool dates, non-dairy milk, and vanilla bean. I used white sweet potato so no one would confuse it with the pumpkin EVERYTHING floating around right now. Because it’s officially October, so when on Pinterest and in doubt assume it’s pumpkin flavored. But orange sweet potato would work as well if that’s the kind you’ve got.

You don’t need too many medjool dates as the sweet potato itself is already naturally sweet, but 5 or 6 amp up the flavor nicely and help to thicken the filling without having to rely starch of any kind.

For the milk, I used light coconut milk because I somehow always seem to have 3 or more open and half-empty cans/containers of that in my fridge. But almond works too, or any kind you like.

Vegan Vanilla Custard Cake

Since I wanted the vanilla flavor to be front and center, I opted for real vanilla bean instead of extract. I am currently out of vanilla bean powder, so instead I threw half of a bean in there and blended (pod and all) to get the tiny black speck effect. And potent flavor of course. If you wanted to substitute extract, I would recommend 2 teaspoons. Or if you have vanilla bean powder then 1 teaspoon of that would work too.

Also, can we just agree whole vanilla beans = better than any perfume.

Similar to a custard or cheesecake, this cake does need to bake and then chill overnight before to set properly. Easy to make. Hard to wait. 100% worth it.

Vegan Vanilla Custard Cake

Berry compote. Because what’s a healthier cheesecake replacement without a berry compote to spoon on top? Keeping things simple as per the theme here, you only need 3 ingredients and about 10 minutes + cooling time. Frozen mixed berries (or cherries would be delicious too!) + maple syrup + arrowroot starch to make it thick. Ten minutes of stovetop cooking and stirring later, and you have thick sweet-tart purple perfection.

Vegan Vanilla Custard Cake

And it didn’t hit me until I was editing, but there is something a little sinister about the color scheme of this cake. So maybe it’s October apropos after all.

Vegan Vanilla Custard Cake

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Vegan Vanilla Custard Cake

★★★★★ 4.8 from 18 reviews
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 6 people 1x
  • Category: dessert
  • Method: baking
  • Cuisine: american
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Description

Dreamy meets healthy in this Vegan Vanilla Custard Cake with 2-ingredient pecan crust, low-fat vanilla bean filling, and easy berry compote to top!

Ingredients

Scale

Crust

  • 1 1/2 cups pecans (*)
  • 3–4 tbsp maple syrup

Vanilla Bean Custard

  • 1 1/2 cups white sweet potato, baked and mashed ((or the orange kind works too))
  • 5–6 pitted medjool dates
  • 1 1/4 cup non-dairy mik
  • 1/2 a vanilla bean ((pod and all)**)

Berry Compote

  • 1 cup frozen berries
  • 2 tbsp maple syrup
  • 1 tsp arrowroot starch (***)

Instructions

  1. Preheat the oven to 350F.
  2. For the crust, add the pecans to a blender or food processor and process until broken down into small pieces.
  3. While it’s running, stream in the maple syrup to form a sticky clumpy texture.
  4. Press into the bottom of a 6″ springform pan lined that has been lightly sprayed with oil. Set aside.
  5. For the filling, blend all the ingredients on high until smooth and creamy.
  6. Pour on top of the crust. Smooth the top.
  7. Bake for 45-50 minutes at 350F.
  8. Remove from the oven and allow to cool before chilling overnight.
  9. For the berry compote, stir together all the ingredients in a saucepan on the stove. Cook over medium heat stirring regularly until you have a thick chunky sauce (about 10 minutes).
  10. Release the cake from the pan, top with berry compote, slice, and enjoy!

Notes

*Can sub any kind of nut you like, or even hemp seeds for a nut-free option. Or use this date-sweetened crust recipe instead. **Can sub 1 tsp vanilla bean powder or 2 tsps vanilla extract. ***Can sub cornstarch or tapioca starch.

Keywords: baking, dessert, vegan, cheesecake, paleo, sugar free

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 Vegan Vanilla Custard Cake

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Apple Cinnamon Ice Cream

· Natalie 27 Comments

Homemade Apple Cinnamon Ice Cream with hints of caramel and peanut butter mixed in for the dreamiest dairy-free date-sweetened dessert!

No-Churn Apple Cinnamon Ice Cream You know the classic combination of apple pie + ice cream?

Ever wonder what would happen if you took the pie part out of that equation? You and me both, friend. Don’t worry, I tested it out. For both of us.

Spoiler alert: Subtracting pie = 2x yum. No pie > pie. Pie divided by ice cream = cinna-apple scrumptiousness. (FYI that is the most math I’ve done in 5 years without opening the calculator app on my phone.) No-Churn Apple Cinnamon Ice CreamNo-Churn Apple Cinnamon Ice Cream

See here’s the thing – since I live in Florida, I cannot rely on the weather to tell me when to shift into full-force all the fall flavors mode. By the time it feels like fall outside, most of the rest of the world is throwing away week old jack-o-lanterns, wearing shoes that require socks exclusively, and made a minimum of two batches of soup already. So I start cozy baking and pumpkin pie making long before it feels natural.

But I adore cinnamon-spice treats and flip-flop weather, so a place where they overlap is pretty idyllic to me. Although a few more shades of those autumnal leaves falling and crackling on the sidewalk would be great to set the September/October mood, Florida. If you are taking suggestions.

No-Churn Apple Cinnamon Ice Cream

Naturally relying on my internal seasonal cues (a.k.a. craving for pumpkin pie and caramel apples) sometimes means I get a little ahead of myself and post allthepumpkinallatonce. Not to say I regret this ice cream, or those bars, or these cupcakes. Cupcake regret is not even humanly possible – one is always glad one made cupcakes. Even if sometimes one should’ve shared/saved for later more of said cupcakes.

What I am saying is I’ve done a lot of pumpkin-ing considering it’s not even October yet, which means now it’s time to step back, put the can opener down, and dig into some less-hyped but so yummy fall flavors.

Apple cinnamon. Annnnnd GO.

No-Churn Apple Cinnamon Ice Cream

I am a fairly pretty somewhat fairly decisive person, but I had the hardest time picking a name for this creamy stuff. Because it contains a hint of everything that pairs perfectly with apples, but calling it PEANUT BUTTER CARAMEL CINNAMON APPLE PIE ICE CREAM was too much.

Even though that name was too much of a mouthful to say, it is the most magical kind of mouthful for actually eating. Like a caramel apple dunked in a jar of peanut butter and doused with cinnamon. But much much creamier. And somewhat less messy.

No-Churn Apple Cinnamon Ice Cream

If there is one things apples are not, it is creamy. They are killing it on crispy and have a lot going on in the sweet-tart flavor department, but sorely lacking in creaminess. And if you freeze them? Game. Over.

So for texture reasons, I stirred the apples in instead of blending them in. But first I coated them in cinnamon and baked until soft and sweet and all kinds of cozy. And I did all of that in the microwave. Because impatience. But you can do it on the stovetop too.

The blended portion of this recipe involves just four things: peanut butter, medjool dates, cinnamon, and coconut milk. And a pinch of salt if your PB doesn’t come with. I partnered up with So Delicious for this recipe so all hella creamydreamy texture credit goes to those guys and their Culinary Coconutmilk. Oh hey, most fuss-free coconut milk ever. No weird ingredients like the carton stuff. No can opener required like the canned stuff. Not even one of those plastic peel off lid-under-the-lid thingies. Just simple, organic, ice cream ready creaminess in a cute little carton that reminds me of my juice box days.

Sidenote: I’m not drinking coffee at the moment, but I have tested and can tell you this stuff makes a mean matcha latte. Or if you are dreaming of the luscious smoothie possibilities right now, I can vouch for that very yummy use too. If creamy and coconutty as can be is the goal, this stuff has your back. Always. No-Churn Apple Cinnamon Ice Cream

I used the Lite Culinary Coconutmilk in this recipe because with the peanut butter in there too it will be plenty creamy. You could use the original kind and decrease the amount of peanut butter if you wanted instead. (But peanut butter ♡) Or you could substitute another nut or seed butter that you love in place of the peanut butter.

I have now made 3 batches of this ice cream with varying amounts of peanut butter and anywhere from 1/2 to 1 cup works. The more peanut butter the creamier obviously, but even the 1/2 cup version was very creamy especially if you break apart into chunks and re-blend the next day (which I always do because getting a smooth scoop shot on video stresses me out and I am going to do everything in my power to increase my chances). If you choose not to re-blend, let it thaw out for 10-15 minutes before scooping for best texture.

No-Churn Apple Cinnamon Ice Cream

The best part? Spooning warm spiced apples on top of cold caramel-y ice cream and serving up a scoop of that crazy-good contrast into your bowl.

And by bowl I mean face.

And by scoop I mean double scoop.

And by happy ice cream making I mean you need this cinna-apple sweet stuff in your life asap!

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Apple Cinnamon Ice Cream

★★★★★ 5 from 5 reviews
  • Yield: 4 people 1x
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Description

Homemade Apple Cinnamon Ice Cream with hints of caramel and peanut butter mixed in for the dreamiest dairy-free date-sweetened dessert!

Ingredients

Scale

Ice Cream

  • 2 cups So Delicious Lite Culinary Coconutmilk
  • 1/2–1 cup nut/seed butter ((I used creamy peanut butter))
  • 8–10 pitted medjool dates
  • 1 tbsp cinnamon
  • Pinch of sea salt ((omit if nut butter is salted))

Cinnamon Apple Chunks

  • 1 apple, chopped
  • 1 tbsp maple syrup ((optional))
  • 1 tsp lemon juice
  • 1 tsp cinnamon

Instructions

  1. For the ice cream, blend all the ingredients in a high speed blender until creamy and smooth.
  2. Pour into a shallow dish and freezer overnight.
  3. The following day, either break into chunks and re-blend (creamiest) or allow to thaw for 10-15 minutes before you are going to scoop and serve.
  4. For the apple chunks, toss all the ingredients in a bowl. Microwave for 3 minutes on high or cook stovetop until soft. Allow to cool.
  5. Spoon the apples on top of the ice cream and scoop into bowls. Or layer the ice cream and apples parfait style.
  6. Drizzle with nut butter and enjoy!

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No-Churn Apple Cinnamon Ice Cream

This post is sponsored by So Delicious Dairy Free, but all thoughts and opinions expressed are my own. Thanks for supporting the brands that make Feasting on Fruit possible!

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Pumpkin Spice Cupcakes

· Natalie 65 Comments

Pumpkin spice cupcakes or muffins – either way this grain-free date-sweetened recipe is the perfect fall snack or frosted dessert!

 Pumpkin Spice Cupcakes

Or muffins. They can pull off the frosting-free look quite flawlessly too.

Pumpkin Spice Cupcakes

I posted these chocolate cupcakes last week, and judging by the remake rate since I think we can agree that cupcakes are quite possibly the most perfect dessert form. Chic. Shareable (or not). Less work than a cake. More frosting than a muffin. And actually healthy with a little date-sweetening savvy.

However I got a lot of questions asking for a grain-free option. WHICH I AM THRILLED ABOUT. Not because I had a ready and tested answer, I didn’t (although I do now!) But because I am obsessed with grain-free baking at the moment (a. it makes me feel good and b. almond flour is the best thing ever), and clearly I am not the only one. I was worried you wouldn’t be on board with the subtle oat → grain-free shift that has been taking place around here, but it seems many of you are. And I cannot even tell you how happy that makes me!

Pumpkin Spice Cupcakes

So. We are not just fall-ifying those cupcakes today, but switching up the flour situation too. Swapping from oat flour to almond flour is not just a straight, simple, 1-for-1 thing. On the one hand oat flour is very dry/absorptive and starchy/sticky, whereas almond flour is incredibly moist and not sticky at all.

That means some extra ingredients and amount adjusting is necessary…

More flour. Bottom line is you will need more dry and less liquid in the batter when baking with almond compared to oat. For this recipe that means adding an extra 1/4 cup of flour and leaving out the non-dairy milk.

Tapioca starch. Like I said, almond flour is not sticky and therefore not very good at binding on it’s own. That is where tapioca starch comes in. It is just the gluten-free “glue” these cupcakes need. Too much will turn them gummy, but just a couple of tablespoons holds things together without ruining the lovely crumb texture inside.

Nut/seed butter. This new addition is optional, but recommended. The batch I tested without is just a bit more…delicate. Like if you dropped one of each out of a second story window the one without nut butter would splat onto the pavement in more pieces than the one with nut butter. Yes, I think that’s the best way to describe it. Any kind of nut or seed butter will work, I personally used cashew butter because that’s what was in front on the shelf.

Pumpkin Spice Cupcakes

Not too complicated, right? And I promise well worth the adjusting because they turned out even more moist and tender and dare I say sweeter too somehow. This almond flour stuff is magic I tell you!

Pumpkin Spice Cupcakes

Now comes the part where we address how these aren’t chocolate but orange squash-ed and spectacularly spiced instead. Everything is getting the pumpkin treatment lately, muffincupcakes are not immune. Pumpkin puree blended with the dates makes up the base of this batter, and a generous teaspoonful (or 2…or 3!) of pumpkin pie spice…gah I could snack on them every day. Oh wait, I have for the past week now. But I could happily keep this snack streak going. And they already have my car snack stamp of approval too.

Pumpkin Spice Cupcakes

Frosting. If you want to go the cupcake route (because you’ve seen the quote, and these muffins are believers), there are a few frosting options…

I used my go-to coconut butter glaze, but popped it in the fridge for about 5 minutes after stirring everything together so it solidified enough to spread. Very easy, but very coconutty in flavor.

You could also use my vanilla sweet potato frosting to really up the fall feels even more. Not as simple, but low fat and really delicious to have leftovers of plus a spoon.

Or you could top them with date caramel. Chocolate frosting. Ice cream. If it’s creamy and compliments pumpkin – it counts.

Pumpkin Spice Cupcakes

Happy muffincupcake making to you, friends!

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Pumpkin Spice Cupcakes

★★★★★ 4.6 from 17 reviews
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 6 cupcakes 1x
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Description

Cupcakes or muffins – either way this grain-free date-sweetened recipe is the perfect pumpkin spice snack or frosted dessert!

Ingredients

Scale
  • 1 cup pitted medjool dates ((about 12))
  • 1/2 cup non-dairy milk ((or water))
  • 1/2 cup pumpkin puree
  • 2 tsps pumpkin pie spice
  • 1 tbsp baking powder
  • Pinch of salt
  • 1 1/4 cups almond flour ((*see notes for oat flour option))
  • 2 tbsp tapioca starch ((can sub cornstarch or arrowroot))
  • 1/4 cup nut/seed butter ((I used cashew))

Coconut Butter Frosting (see above for other frosting options)

  • 1/4 cup coconut butter
  • 1 tbsp maple syrup ((optional))
  • 1 tsp vanilla extract
  • 3–4 tbsp non-dairy milk

Instructions

  1. Preheat the oven to 350F.
  2. In a blender of food processor, combine the dates, non-dairy milk, and pumpkin. Blend until well combined with minimal chunks remaining.
  3. Add the rest of the cupcake ingredients.
  4. Blend again until just combined.
  5. Divide the batter between 6 muffin tins that have been lightly oiled or lined with paper liners. Fill each so it is level with the top of the pan. Smooth the tops.
  6. Bake for 25-30 minutes at 350F.
  7. Remove from the oven and cool completely before frosting.
  8. For the frosting, melt the coconut butter. Combine melted coconut butter with maple syrup and vanilla. Slowly add the non-dairy milk until creamy and pour-able (it may seize up at first, just keep stirring and adding milk). Refrigerate for 5-10 minutes or until thick and spreadable like frosting.
  9. Frost the cupcakes. Garnish with pumpkin seeds. Enjoy!

Notes

For the oat flour option: Replace the almond flour and tapioca starch with 1 cup oat flour.

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 Pumpkin Spice Cupcakes (Vegan + Paleo)