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vegan, gluten-free, paleo, fruit-sweetened, cupcakes & muffins, oil-free, sweet · September 20, 2017

Pumpkin Spice Cupcakes

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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)

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In: vegan, gluten-free, paleo, fruit-sweetened, cupcakes & muffins, oil-free, sweet · Tagged: cinnamon, easy, fall, frosting, medjool dates, muffin, pumpkin, spice, video, baking, healthy, dairy-free, egg-free, almond flour, sugar-free, paleo, autumn

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Comments

  1. The vegan 8 says

    September 20, 2017 at 11:35 am

    Oooh these look just glorious Natalie! Im drooling all over the place. Can you pass me one please? I’m cracking up too right now because I have an older recipe Pumpkin Spice Cupcakes/Muffins that are also grain free and made with almond flour and starch,lol! Great minds. 😊 Although I use maple syrup for mine 🙂 I loved reading how much you love almond flour in your post and like that you’ve started baking with it because you described why I’ve been baking with it for sooo many years! There is no better flour in my opinion. Slightly obsessed. 😂 And of course when spices are involved like pumpkin spices, it makes everything better and smell better! That frosting you put on top looks so good. I love coconut butter. Can’t wait to see what other pumpkin treats you have up your sleeve! Haha!

    Reply
    • Natalie says

      September 20, 2017 at 4:26 pm

      I feel like with each passing week/month/recipe I just agree with your baking ways more and more haha! I’ll catch up eventually just gotta get there my own date-filled way 😀 If almond flour wasn’t like 8 dollars a bag then I would agree with you–it’s perfect. But besides that little detail I am totally in love with it too (and eating it as I speak in banana bread form!) Taking a little apple break right now, but I’m sure I’ll be back to pumpkin soon!

      Reply
  2. Iris Koller says

    September 20, 2017 at 11:58 am

    How did you know I JUST finished making a cashew pumpkin chai cheesecake (haven’t even cleaned the food processor yet, for, well you know, reading a new recipe is much more fun)! I have just a tad more than a 1/2 cup of pumpkin left! Guess what I’ll be adding to our Rosh HaShanah menu 🙂

    BTW – will you update the chocolate cupcake recipe now that you’ve found the right almond flour/starch balance to replace the oat flour?

    Thank you for all you share – your recipes are great!

    Reply
    • Natalie says

      September 20, 2017 at 4:20 pm

      My goodness, I want to be in your kitchen right now–so many yummy fall-flavored things happening! Well I am happy to be able to put your extra pumpkin to good use, hope you and your family/guests love them 🙂 And yes, the chocolate cupcake recipe has been updated to include a grain-free option too!

      Reply
  3. Shirley D says

    September 20, 2017 at 12:42 pm

    I just read a few days ago that Tapioca flour was not good for you but do not remember why. I believe it was from Dr Axae s

    Reply
    • Natalie says

      September 20, 2017 at 4:12 pm

      There are so many conflicting opinions online about every food/ingredient you can imagine, so you will have to decide whether you want to consume it or not for yourself 🙂 You can try leaving it out or subbing flax meal but the texture will not be as good.

      Reply
  4. Larissa says

    September 20, 2017 at 2:06 pm

    Looks sooo good! Can I sub it with oat flour? Thanks!

    ★★★★★

    Reply
    • Natalie says

      September 20, 2017 at 4:10 pm

      There is a note at the very bottom of the recipe for subbing oat flour! Yes, but you will need to decrease to 1 cup and take out the tapioca 🙂

      Reply
      • Larissa says

        September 20, 2017 at 4:22 pm

        Sorry I missed that note hehe thanks!! I will definitely try this!

        ★★★★★

        Reply
        • Natalie says

          September 20, 2017 at 4:27 pm

          No worries 🙂

          Reply
  5. Ela says

    September 20, 2017 at 2:11 pm

    Where should I start…. Ok, first of all, they look amazing! I can totally see how rich, fluffy, soft and moist (sorry for this word, I know many Americans hate it 😂) they look. I must admit that I use a lot of rice and oat flour in my baking because I can buy it locally here. Almond flour (ground almonds) is expensive here and it contains 50% of fat, that’s why I don’t use it very often. But I agree, it makes everything very soft, rich (and moist) because of the high-fat content. And please tell me, why should I drop them out of a second story window, I will stuff my face with them. 😂 Great recipe Natalie!

    Reply
    • Natalie says

      September 20, 2017 at 4:15 pm

      Lol to the “moist” thing–it’s not my favorite word, but sometimes it’s the only one that fits😂 Gah yes, almond flour compared to oat or rice is quite a bit pricier too, I need to start ordering it in bulk online. It definitely is higher in fat, but I’ve been experimenting with a higher fat diet in general lately and actually really feeling good with it 🙂 As always, thanks for reading Ela!

      Reply
      • Ela says

        September 21, 2017 at 10:49 am

        Yay, I am so glad you are feeling good with a higher fat diet!! 🙂

        Reply
  6. Leah M | love me, feed me says

    September 20, 2017 at 2:32 pm

    That texture!!! So fluffy and moist <3 These are such beauties, Natalie!! Forever impressed with your creative ingredient lists and kitchen magic!!

    Reply
    • Natalie says

      September 20, 2017 at 4:10 pm

      Almond flour is muffin moisture magical stuff, I don’t know how I’ve gone so long without it in everything I make?! (Although the oat days were sooooo much cheaper lol) Thank you lovely <3

      Reply
  7. Sara says

    September 20, 2017 at 8:07 pm

    First of all, I definitely second that almond flour is pretty freaking magical when it comes to cake batters. These are a perfect example, I can tell by the photos alone they’ve got amazing fluffy texture!! Second of all, two cupcake recipes in less than a week?! SO not mad about this. Cupcakes honestly are just such a classic, you can never go wrong. And with a flavor like pumpkin spice…call them muffins, cupcakes, whatever (though partial to cupcakes cause DAMN look at that frosting!!), I’ll take as many as possible before fall is over!

    Reply
    • Natalie says

      September 21, 2017 at 9:55 am

      Cupcakes + ice cream and really I’d be set for life as far as desserts are concerned, childhood bday parties had it right! Haha I’m partial to the cupcake title too, frosting or not it just sounds more decadent and fun🙂 As many as possible–coming right up!

      Reply
  8. Jojo says

    September 21, 2017 at 9:14 pm

    Hi Natalie,
    I LOVE your recipes. You’re a true inspiration and I’m so glad I discovered your website. Your videos are FANTASTIC. I just have one comment about almond flour. It’s very calorie-dense and the huge quantity of almond flour of this recipe (or last weeks’) is disconcerting. I’m in my 50’s and my metabolism has slowed down. I therefore have to watch my calorie intake unfortunately! Just thought I’d put in my two cents worth!
    P.S. Would love to read more healthy icing recipes.

    ★★★

    Reply
    • Cat says

      September 29, 2017 at 8:25 pm

      Hey! Just wanted to point out that in the recipe it does mention that you sub oat flour, which is calorically comparable to all-purpose flour, in place of the almond flour + tapioca starch.

      Reply
  9. Haley says

    September 21, 2017 at 10:54 pm

    These are cerrrrrrtainly do-able as either cupcake or muffin – I’m down for either one at any time of day! Those chunks of whole-grain are lookin beautiful. Yum yummmmmm!

    Reply
    • Natalie says

      September 22, 2017 at 10:34 am

      Both at all times of day sounds about right to me🤗

      Reply
  10. Etain says

    September 22, 2017 at 10:57 am

    These are THE BEST Pumpkin Cupcakes/Muffins I’ve had yet!! I did sub out for the oat flour option and they turned out perfect! I did realize, of course after Baking, that in your video you add salt, but it’s not in the ingredient list. I’ll have to try salt next time to see if there is much of a difference. I’m so happy I found you a while back. With being a high raw vegan for nearly 5 years, baking as a vegan has been disappointing. But now I’m convinced it can work!! So good!!

    ★★★★★

    Reply
    • Natalie says

      September 22, 2017 at 11:08 am

      I am so happy to hear it!! That is wonderful feedback, thank you for sharing. Oh you are correct–my mistake. Thanks for catching that, I just updated the written recipe to include salt too. I’ve made them with and without and both are delicious, but it does add a nice little extra flavor balance. Well I wish you many more SUCCESSFUL vegan baking adventures to come 🙂

      Reply
  11. Harriet Emily says

    September 23, 2017 at 9:44 am

    I am sooo happy that it’s pumpkin season! These cupcakes are so cute Natalie! I love the frosting. I can’t wait to try these <3

    ★★★★★

    Reply
    • Natalie says

      September 23, 2017 at 10:22 am

      YES! Probably my favorite thing about fall. Leaves and cooler evenings are nice too…but pumpkin desserts 😀 Thanks girl!

      Reply
  12. Ellen Lederman says

    October 7, 2017 at 9:31 pm

    I loved these! They came out perfectly. It did take a while for the icing to set/harden, even after being cooled in the fridge for 10 minutes and then a short stint in the freezer. I was able to ice them but let them set in the fridge overnight (are you impressed with my willpower? I’m like the only woman who has never eaten a pint of ice cream in one sitting when upset! Don’t know if I have missed out on one of life’s great experiences, but now I am enjoying homemade desserts and desserts like this so much more) and they were perfect for tonight. I did melt the coconut butter in the microwave, so maybe I got it too hot to set right away, but worth waiting for.

    Loved both the cake and the icing. Not too sweet. And the cupcake is so dense and satisfying, unlike regular cupcakes.

    I’ve never learned to decorate cupcakes with gorgeous frosting swirls—I liked that I could just spread the icing on and place a few pumpkin seeds on it and voila!

    Thanks so much! I haven’t had cupcakes (or even muffins) for several years. Definitely a treat.

    ★★★★★

    Reply
    • Natalie says

      October 8, 2017 at 11:30 am

      I am so so happy to hear they were a success Ellen!! The coconut butter frosting can be a bit tricky, coconut butter in general really. Melting it in the microwave can definitely cause it to take longer to set if you go too long, I find 5-10 seconds max is all it needs usually. Wow never eaten a pint of ice cream…ever? That is a rare feat, although I usually do it at fun times with friends rather than when upset😊 Well I am happy you broke the no-cupcake streak, life needs sweet treats if you ask me🤗 Thanks for the feedback and enjoy the rest!

      Reply
  13. Carine says

    October 22, 2017 at 1:09 am

    These are so delicious.
    Made two batches since you posted the recipe.
    I love sll your videos and site, thank you so much !

    I will try a third batch with sunflower seeds flour to reduce the cost 😍

    Reply
    • Natalie says

      October 22, 2017 at 12:21 pm

      I am so happy you are enjoying these Carine! Thanks for the kind words and feedback 🙂 Sunflower seeds in the batter? I am so intrigued, you have to let me know how that goes!

      Reply
  14. Karin says

    October 23, 2017 at 12:42 pm

    Absolutely love your recipes…honestly I had just given up on healthy treats when I found your YouTube videos. The oat flour ones turned out perfect…soft fluffy and smelling of cinnamon. Going to make loads of your other recipes…I take my hat off to you girl!

    Reply
    • Natalie says

      October 23, 2017 at 9:16 pm

      Karin! Your comment makes me so so happy, that truly means a lot so thank you <3 That is exactly my goal--healthy but not weird/gross/complicated. I am so happy these turned out delicious, and can't wait to hear what you try next!

      Reply
  15. Nina says

    October 24, 2017 at 4:39 pm

    Hi! Thanks for your recipe! When making the coconut butter frosting, do you melt the coconut butter til it’s completely melted? Left it on the stove for a second and it got kinda toasted! Trying it again but on low heat now it won’t melt all the way! Or I’m just impatient? Trying to get it right for my 1 year olds party this weekend! Thank you!!!

    ★★★★★

    Reply
    • Nina says

      October 24, 2017 at 4:41 pm

      And I tried the chocolate cake recipe too- which was delicious but too messy for the kids. Chocolate was everywhere! 🙈

      ★★★★★

      Reply
    • Natalie says

      October 24, 2017 at 10:13 pm

      So coconut butter can be finicky and varies a lot based on the brand and where you live to be honest. Here in FL mine is liquid if left out at room temp so I don’t heat/melt it at all in the summer. In the winter I usually microwave it for literally less than 10 seconds. You don’t want to heat it very much at all, just until it’s easily stir-able. I rarely do it on the stove so I can’t tell you an exact time, but again it shouldn’t take much at all. If you need it for a b-day cake this weekend, coconut whipped cream frosting may be easier and there are tons of recipes out there like this: https://www.cottercrunch.com/how-to-make-coconut-cream-vegan-frosting/ Hope that helps!

      Reply
  16. Lauren says

    October 28, 2017 at 7:41 pm

    Your photography is so inspiring and I love the look of everything you do! I do a lot of grain-free baking and I was intrigued how you could have a recipe that has an almost equal swap of oat flour for the almond flour + tapioca because I always thought there was more to it than that. I was also curious how this was a grain-free recipe if it contained baking powder, which is not grain-free. It occurred to me that perhaps there was an error and that the recipe should read baking soda instead. Alas, I went for it with the grain-free version and they did not turn out at all. They were super dense and I followed the recipe perfectly. I used hemp milk for the milk and cashew butter for the nut butter. My baking powder was a new container. Anyway, just curious if this recipe with the grain-free version should have baking soda and a little vinegar to react with it instead of the baking powder? Thanks!

    ★

    Reply
    • Natalie says

      October 28, 2017 at 9:06 pm

      Hi Lauren. The recipe is meant to use baking powder, not soda, although you could sub 1 tsp baking soda and 1 tsp vinegar or lemon juice if you prefer. Traditional baking powder is not grain-free, that is true. There are “paleo” baking powders made with tapioca starch instead of cornstarch, which you could use if you like. I’ve had tons of successful remakes on both version of this one and tested it many times so not sure where the problem is. Hemp milk and cashew butter are both fine, how thick/pour-able was your batter? The batter should be quite thick for the grain-free version, small variances in measurement can affect it so if that’s the case I suggest more almond flour next time 🙂

      Reply
    • Annamaria says

      September 30, 2021 at 1:13 pm

      Accidentally used two tablespoons of baking soda lol. Bc I can’t read. And reas the measurement for the ingredient listed above and it still turned out delicious if that helps. Lol. I will try it the way it was written next time. Lol

      Reply
  17. Sternie says

    October 29, 2017 at 5:43 am

    Hey Natalie,
    I made these cupcakes and they turned out delicious! I used unsweetened peanut butter and ground almonds. Although I didn’t make the frosting it didn’t harm the taste in any way. I also baked your savory sweet potato muffins, they were tasty! I am so happy that I have found your website because I am always looking for (sweet) recipes without refined sugar. Let’s see which of your recipes I am going to make next 🙂
    Greetings from Germany
    Sternie

    ★★★★★

    Reply
    • Natalie says

      October 30, 2017 at 8:09 am

      YAY!! I am loving the sound of this peanut butter + pumpkin flavor, that sounds delicious! I love them without the frosting too, they play the muffin part quite well 🙂 I am really happy to hear you are enjoying the recipes Sternie, thanks for the feedback and I cannot wait to hear what you make next!

      Reply
  18. Vik says

    November 2, 2017 at 11:26 am

    I made this as soon as I saw the recipe and wow, it is tasty. It’s going to be added into our favorite weekly breakfasts even after the season. I used the original recipe with the almond/tapioca flour. And I don’t regret it haha. I will try the oats one next time! I had to make it in a loaf pan and just added 5min on, it came out perfect! Thank you for another great recipe!

    Reply
    • Natalie says

      November 2, 2017 at 11:59 am

      Ah yay!! I am so happy you tried them and went the almond flour route too, that ones my fave. The oat are delicious as well, just not quite as…decadent. But would be lovely for breakfast 🙂 Good to know it worked so well in loaf form too. Thanks Vik!

      Reply
  19. Melanie says

    November 4, 2017 at 5:19 am

    OMG, those look so good! And that coconut butter frosting…
    You know, everytime I want to bake something sweet, I come back here to your blog! Love your recipes 😉

    Reply
    • Natalie says

      November 4, 2017 at 9:11 am

      You are so sweet Melanie–let the sweet tooth guide the way 😀

      Reply
  20. Ally says

    November 18, 2017 at 11:09 am

    Was wondering if I could use less dates to make it less sweet or would that mess with the texture?

    Reply
    • Natalie says

      November 18, 2017 at 3:12 pm

      Hmm I worry it may throw off the texture, but if you do try it I would add more pumpkin and less water to make up for it. Good luck!

      Reply
      • Ally says

        November 18, 2017 at 3:14 pm

        That’s what I was thinking thank you! Also just tried your chocolate cupcakes and they’re amaaazing!

        Reply
  21. Amy says

    November 24, 2017 at 4:04 am

    Can you substitute medjool dates with deglet noor dates? I love your recipes by the way!

    ★★★★★

    Reply
    • Natalie says

      November 24, 2017 at 10:06 am

      Sure! You will want to use about 1 cup packed (or slightly overflowing) or better yet if you have a kitchen scale go for approximately 200g. I hope they turn out amazing!

      Reply
  22. Larissa says

    December 19, 2017 at 6:57 am

    Hi! if I bake this in a loaf pan, should I still bake it for 30 mins at 350F? Thanks!

    ★★★★★

    Reply
    • Natalie says

      December 19, 2017 at 9:13 am

      It will definitely need longer as a loaf, probably 40-45 minutes or so. But this recipe really works best as cupcakes or in a round cake pan, especially the almond flour version. A loaf pan makes it much thicker and often the center won’t cook through properly. If you wanted to use a 9 inch cake pan, the bake time will be around the 35 minute mark, but for any of them the toothpick test is a good idea 🙂

      Reply
      • Larissa says

        December 19, 2017 at 10:16 am

        I did it for 45 mins at 350F but I will cut it tonight when I get home.. The suspense is killing me haha

        ★★★★★

        Reply
        • Natalie says

          December 19, 2017 at 4:13 pm

          Ahhhh now I’m waiting impatiently to hear too…!

          Reply
          • Larissa says

            December 19, 2017 at 7:58 pm

            Hi!! It came out perfect! I used almond flour.. it is dense… maybe next time I’ll do oat flour.. and just double the recipe and bake it for 1 hour… also I used purple sweet potato in place of pumpkin purée since it’s in season now and I love purple sweet potato… what I really want is a sponge purple sweet potato cake… maybe u can do one someday.. ofcourse it should be date sweetened hehe 😉

            ★★★★★

          • Natalie says

            December 19, 2017 at 8:51 pm

            I am so happy it came out delicious even if a little dense. Almond flour loaf cakes are tricky without egg, a round cake will always bake more evenly and less dense. Oooh I love the idea of a purple cake, I will definitely add that one to my list 🙂 Enjoy the rest!

  23. Larissa says

    December 20, 2017 at 8:45 am

    It tastes amazing! Omg love it!! Thanks for your advises ❤️

    ★★★★★

    Reply
    • Natalie says

      December 20, 2017 at 9:26 am

      Yay!! Anytime 🙂

      Reply
  24. Kat says

    October 5, 2018 at 12:59 am

    What is coconut butter? Do you make it?
    Thanx for your recipe. Many years ago I created my own pumpkin banana bread recipe. Now you have helped me recreate it healthier.
    I’ve been on the hunt also to duplicate my carrot cake recipe which I got from working at a company a competitor to Pillsbury.
    Thank you for what you do. Such a great help♡

    Reply
    • Natalie says

      October 5, 2018 at 10:42 am

      You can make it, yes! Just by grinding up shredded coconut (just like you would for peanut or almond butter). But it’s easier to buy it, I like this one: http://amzn.to/2EpkEFZ I am so happy I could help you find a healthier alternative! And I have a couple of carrot cake recipes in the archives already, so maybe give them a try 🙂

      Reply
  25. Heather says

    October 22, 2018 at 12:54 pm

    would this work with almond meal? or does it need to be blanched almond flour?

    Reply
    • Natalie says

      October 22, 2018 at 4:35 pm

      For this one it really needs to be almond flour. Sorry!

      Reply
  26. Erin @ Texanerin Baking says

    November 1, 2018 at 2:24 pm

    This is my favorite recipe of yours! I’ve made them a few times now. I use sunflower seed butter and love the flavor it adds! I make them without vanilla and the spices for my son (because he can’t have them) and he devours his little muffin every time. 😀 Thank you! I’ve been making double batches but will start quadrupling them because I always end up eating my son’s portion (I add the vanilla and spices to mine!)

    Reply
    • Natalie says

      November 2, 2018 at 8:54 am

      Okay I gotta try these with SunButter now, because that’s my new fave and it’s surprisingly good with pumpkin I’m finding too. Aww that makes me so happy to hear you kiddo is loving them too😊 Hehe never too many pumpkin muffins stashed in the fridge/freezer!

      Reply
  27. Annamaria says

    September 30, 2021 at 1:06 pm

    This recipe was delicious. The texture was perfect. I was trying to find a gluten free paleo cake that wasn’t too dense or dry which seems to happen a lot unless you make one of those flourless chocolate cakes. But not always in the mood for chocolate you know? Anyways I thought I would turn this recipe into a cake and it turned out fantastic. My only question would be is what the nut butter in essence replacing. Even though it was delicious I felt I tasted the nut butter more than the pumpkin. Would eggs since I don’t have an aversion be an option. Trying to think of what the nut butter is doing that I could replace it with or not use as much. Thank you for this recipe. SO GOOD!

    ★★★★★

    Reply
    • Natalie says

      September 30, 2021 at 1:13 pm

      So so happy you loved them! And yes totally understand not always wanting everything grain-free to be chocolate😆 The nut butter provides fat/moisture and structure, so yes eggs could work in place but you would also need to add some sort of oil to add the fat element. I’d recommend trying 1 egg and 1 tbsp coconut oil, and you may need more flour since that’s a lot of liquidy additions. Sorry that’s not the easiest swap, but hopefully that helps you experiment!

      Reply
      • Annamaria says

        September 30, 2021 at 1:44 pm

        No, thank you so much. That definitely helps and gives me a starting point. I will experiment and I will let you know! Thanks again for such a great recipe!

        ★★★★★

        Reply

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Pumpkin Pie Magic Cookie Bars

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CINNAMON APPLE MINI CHEESECAKES🍏 Another treat CINNAMON APPLE MINI CHEESECAKES🍏 Another treat that perfectly toes that early fall line of cozy flavors but easy no-bake prep!

CRUST
6-8 pitted medjool dates
1 cup oats or nuts
Pinch of salt

CHEESECAKE
-1 1/2 cups raw cashews, soaked and drained
-1/4 cup maple syrup or agave
-3 tbsp coconut oil
-1/2 cup full-fat coconut milk
-2 tbsp lemon juice
-1 tsp vanilla extract
-Pinch of salt

CINNAMON APPLES
-1 granny smith apple, finely diced
-2 tbsp maple syrup or coconut sugar
-1 tsp cinnamon

INSTRUCTIONS
Blend the crust ingredients in a food processor until sticky and cohesive. Press a little disc into the bottom of a mini muffin pan (place a strip of parchment paper in each up for easier removal).

Blend filling ingredients until very smooth. Toss diced apples with the maple syrup and cinnamon until evenly coated and juicy. Fold/swirl into the cheesecake base. Spoon on top of the crusts, filling each to the top (makes 12-18 minis)

Freeze overnight. Defrost about 5 minutes, then gently remove from the pan using the parchment strips or a dull knife to pop them out. Enjoy!

#applecinnamon #nobakecheesecake #healthydessertrecipes
DAIRY-FREE PUMPKIN SPICE CREAMI🧡 The fall-flavo DAIRY-FREE PUMPKIN SPICE CREAMI🧡 The fall-flavor-in-summer-form treat you need until the temps really cool off (and probably well after that if you’re anything like me #icecreamyearround)

High-protein, dairy-free, fruit-sweetened, and full of warm cozy pumpkin spice! It legit tastes JUST like the middle of a pumpkin pie, especially if you mix-in some granola or cookie crumbles for that crunchy crust element😋👌

INGREDIENTS
-1 cup light coconut milk (or cashew milk)
-1/2 cup non-dairy yogurt
-1/4 cup pumpkin puree
-2 pitted medjool dates OR 1 tbsp maple syrup
-1 scoop/serving protein powder
-1/2 tsp vanilla extract
-1 tsp pumpkin pie spice
-1/8 tsp salt

Full details on my website → @feastingonfruit link in bio✨

#ninjacreami #dairyfreeicecream #pumpkinicecream
Annnnnnd it’s september! Obviously I had to shar Annnnnnd it’s september! Obviously I had to share something pumpkin spiced to start off the month🎃 Think three musketeers texture but healthier, pumpkin spice inside, and dark chocolate to coat🍫🧡

INGREDIENTS
-1 cup (250g) pumpkin puree
-1/2–2/3 cup water
-8–10 pitted (160g) medjool dates
-1 tbsp pumpkin pie spice
-pinch of salt
-3/4 cup (85g) coconut flour
-1 cup (170g) dark chocolate chips

Blend pumpkin, dates, 1/2 cup water, spice, and salt. Add more water slowly as necessary until you have a thick paste. Transfer to a mixing bowl and stir in coconut flour until you have a ball of dough. Shape into a rectangle approximately 3/4 inch thick. Freeze for at least 2 hours until firm.

Melt the chocolate chips (optionally add 1-2 tablespoons of coconut oil for a thinner/smoother coating). Remove the dough from the freezer and slice into 12 rectangles. Dip each into the melted chocolate coating on all sides. Transfer to a pan or plate lined with wax paper. Refrigerate until the chocolate is set. Store in the fridge.

#pumpkinspiceeverything #veganchocolate #healthydesserts
HOMEMADE FIG BARS💜 Taking the fig newton cookie HOMEMADE FIG BARS💜 Taking the fig newton cookie—a humble classic and favorite—and giving it a homemade healthier vegan cookie bar spin. With a fruit-sweetened filling and buttery gluten-free @sunbutter [a d] crust!

New recipe on my site → @feastingonfruit link in bio✨
NO-CHURN CHOCOLATE SOFT SERVE🤎 Spooning down da NO-CHURN CHOCOLATE SOFT SERVE🤎 Spooning down dairy-free soft serve daily until the weather forces me to switch to stop🍦 If you don’t own a creami, THIS is the ultimate easy blender method!

INGREDIENTS
-15oz can coconut milk
-1 cup nut/seed butter of choice (I used sunbutter)
-1/4 cup maple syrup
-1/2 cup cocoa powder
-1 tsp vanilla extract
-1/2 tsp salt
-Toppings of choice

Pour coconut milk (shake before opening) into an ice cream tray and freeze overnight . Blend the cubes + remaining ingredients in a high speed blender until smooth. You will need to use the tamper and stop to scrape down the sides frequently, try to avoid adding extra liquid. Spoon into bowls as is. Or transfer to a piping bag, freeze for 30 mins or so, then swirl into bowls or cones for the “froyo” look. Top and enjoy!

#softserveicecream #dairyfreerecipes #veganicecream
MONSTER COOKIE GRANOLA BARS! A wholesome happy any MONSTER COOKIE GRANOLA BARS! A wholesome happy anytime snack, but especially back-to-school perfect. You could even double the batch depending on how fast your house will devour them😜 

With chewy oatmeal cookie vibes, mini morsels of chocolate, one bowl prep, and an easy ingredient list🍪🤎🌈 Made with @edwardandsons Let’s Do Organic Sweetened Condensed Coconut Milk as the sweetener, the sticky binder, and the best caramel-y flavor. Plus an optional protein boost (and a nut-free option!) 

INGREDIENTS
-3 cups (240g) rolled oats
-1/3 cup (45g) vanilla protein powder 
-2 tbsp (20g) chia seeds
-1/2 tsp salt
-1 14oz can @edwardandsons Let’s Do Organic Sweetened Condensed Coconut Milk
-1/2 cup (125g) peanut butter (or SunButter for nut-free)
-1 tsp vanilla extract
-1/2 cup (80g) mini chocolate chips
-1/2 cup candy coated chocolate candies (vegan brand I used linked in my stories)

Preheat the oven to 350°F and line an 8x8” pan with parchment paper or grease. In a large bowl, stir together oats, protein powder, chia seeds, and salt. Add in peanut butter, sweetened condensed coconut milk, and vanilla. Mix until evenly combined and sticky. Fold in chocolate chips and candies. Press the mixture firmly into the prepared pan. Bake for 25-28 minutes. Cool completely before slicing (or even chill first to minimize crumbles)

#monstercookies #veganglutenfreerecipes #healthysnacks
COOKIES & CREAM PIE (made without any oreos🤫) B COOKIES & CREAM PIE (made without any oreos🤫) But I pinky promise you won’t miss ‘em after one forkful of this glorious no-bake cream pie!

CRUST
-4 cups (140g) crispy rice cereal
-1/4 cup (25g) dark cocoa powder
-1/2 cup (125g) nut/seed butter
-1/3 cup (105g) maple syrup
-1/4 tsp salt

FILLING
-16oz dairy-free cream cheese
-1 cup (240g) coconut cream
1/2 cup (125g) chocolate nut/seed butter
-3/4 cup powdered sugar
-1 tsp vanilla extract 

Process the cereal to very fine crumbs. Add the rest of the crust ingredients and process to a wet sand consistency. Remove 1 cup and set aside. Transfer the remaining crumbs to a 9″ pie dish, pressing in very firmly to cover the bottom and sides. Bake 15 minutes at 375°F. Refrigerate.

Combine cream cheese, coconut cream, chocolate nut/seed butter, and vanilla in a mixing bowl. Whip with a hand mixer until combined and fluffy. Add the powdered sugar and continue beating until combined. Fold in the reserved crumbs. Spread into the chilled crust, and refrigerate overnight. Top with coconut whipped cream, chocolate chips, chocolate drizzle, etc before slicing and serving.

#cookiesandcream #nobakedessert #veganchocolate
VEGAN GF ZUCCHINI BREAD💚 A soft zucchini loaf w VEGAN GF ZUCCHINI BREAD💚 A soft zucchini loaf with the perfect fluffy crumb and a delicious sweet topping. It’s the perfect august bake – summer produce meets fall-is-coming spice!

New recipe on my site → @feastingonfruit link in bio✨
BLUEBERRY PROTEIN ICE CREAM🫐 another dairy-free BLUEBERRY PROTEIN ICE CREAM🫐 another dairy-free ninja creami recipe coming’ atcha with my fave sweet summer berry and an extra silky texture thanks to @sunbutter [a d] in the mix!

Recipe on my website → @feastingonfruit link in bio💜
It’s ice-cream-is-the-only-dessert-I-crave time It’s ice-cream-is-the-only-dessert-I-crave time of year, and this DAIRY-FREE ROCKY ROAD ICE CREAM always hits the spot🤎 My favorite mix-ins, creamy creamy no-churn choc base, and choose-your-own softserve or scoopable texture adventure🍦🍨 

INGREDIENTS
2 13.5oz cans coconut cream
1/2 cup cocoa powder
1/4 cup maple syrup
1 tsp vanilla extract
1/2 tsp salt
1/2 cup dark chocolate chips
1 cup walnuts, chopped (or pecans/almonds)
1 cup vegan mini marshmallows
Optional: brownie chunks (recipe link in my stories)

Freeze the coconut cream in ice cube trays overnight. Blend the coconut cream cubes with cocoa powder, maple syrup, vanilla, and salt in a high speed blender until smooth. Add a little nondairy milk if needed to blend. In a pan or dish, layer ice cream > marshmallows, walnuts, chocolate chips, brownie chunks > repeat. Freeze for 30-60 minutes until scoop-able. It will be creamiest the day you make it, but will keep a few days in the freezer (remove 5-10 minutes to soften before eating)

#rockyroadicecream #dairyfreerecipes #nochurnicecream #veganicecream

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