Pumpkin Spice Mini Cupcakes w Cream Cheese Frosting

These Pumpkin Spice Mini Cupcakes are a delicious and healthier treat that I created for my 2-year-old! Instead of using refined sugar, I’ve sweetened them with date paste, which adds natural sweetness and extra fiber. The date paste is easy to make by simply soaking pitted dates and blending them into a smooth, nutritious alternative to sugar. These cupcakes are packed with wholesome ingredients like almond flour and pumpkin puree, making them a perfect balance of flavor and nutrition for little ones and grown-ups alike!

Cupcake Ingredients:

• 2 cups almond flour

• Heaping 1/2 cup pumpkin puree

• Heaping 1/2 cup date paste (made from 4 cups pitted dates soaked in 1 cup boiled water)

• 2 eggs

• 1 tsp pumpkin pie spice

• 1 tsp baking powder

• 1/2 tsp baking soda

• Pinch of salt

• Oil for greasing mini muffin tray

Frosting Ingredients:

• Remaining date paste (from the paste made earlier)

• 8 oz cream cheese (or dairy-free cream cheese style spread)

• 1/2 tsp vanilla extract

• 1 tsp pumpkin pie spice

• 2 tbsp butter or ghee

  
  

Instructions:

1. Preheat oven to 350°F (175°C). Grease a mini muffin tray with oil.

2. Make the Date Paste:

   • Soak 4 cups of pitted dates in 1 cup of boiled water for 10 minutes.

   • Use a food processor to blend the soaked dates into a smooth paste.

   • Set aside the heaping 1/2 cup of date paste for the cupcake batter, and keep the remaining paste for the frosting.

3. Make the Cupcake Batter:

   • In a large bowl, mix the almond flour, pumpkin puree, eggs, 1 tsp pumpkin pie spice, baking powder, baking soda, salt, and the heaping 1/2 cup of date paste.

   • Stir until all ingredients are well combined.

4. Bake:

   • Divide the batter evenly among the 30 mini muffin cups.

   • Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.

   • Let the cupcakes cool completely before frosting.

5. Make the Frosting:

   • In a mixing bowl, combine the remaining date paste, cream cheese (or dairy-free cream cheese), 1/2 tsp vanilla extract, 1 tsp pumpkin pie spice, and 2 tbsp butter (or ghee).

   • Whip the frosting until smooth and creamy.

6. Frost the Mini Cupcakes:

   • Once the mini cupcakes are cooled, frost them with the prepared date-cream cheese frosting.

     
     

   Yeild: 30 mini cupcakes

   
   

Nutrition Information (per mini cupcake):

• Calories: 100 kcal

• Protein: 3 g

• Carbohydrates: 8 g

  • Fiber: 1.5 g

  • Net Carbohydrates: 6.5 g

• Fat: 8 g