Comments on: Naturally Sweetened Pumpkin Cupcakes with Maple Cream Cheese Frosting

By: binance bonus za registráciu

binance bonus za registráciu — Fri, 06 Jun 2025 07:16:07 +0000

Your point of view caught my eye and was very interesting. Thanks. I have a question for you.

By: Andie Mitchell

Andie Mitchell — Wed, 02 Nov 2016 23:27:27 +0000

In reply to E.F.. Oh I'm so glad to hear it, E.F.! Thanks for sharing your version, too!!

By: E.F.

E.F. — Wed, 02 Nov 2016 19:41:49 +0000

I loved the idea behind this recipe and gave it a try, modifying the recipe to suit my dietary restrictions and the ingredients I had in the house.

I used pureed butternut squash, butter, and plain yogurt in place of the pumpkin, oil, and buttermilk. I used a blend of millet, quinoa, and sweet rice flours in place of the all-purpose flour.

The cupcake texture was great, and I really liked using the date paste in place of sugar. I ended up adding 2 tablespoons of powdered sugar to the frosting because I wanted it a touch sweeter, kind of negating the point behind the recipe, but It was a great afternoon treat to share with my guest and still certainly a better option than the pumpkin cupcakes at the shops.

Given that the cupcakes were such a success with these modifications, I can only assume the recipe is great as is.

Thanks for this!

By: Andie Mitchell

Andie Mitchell — Mon, 24 Oct 2016 16:24:17 +0000

In reply to Stephanie. Hi Stephanie! Ah I'm sorry for missing that in the recipe writing — I just edited the recipe. Yes, you'd add it with the wet ingredients :) Thank you!!

By: Stephanie

Stephanie — Sun, 23 Oct 2016 23:49:14 +0000

I am not sure where I am supposed to add the milk. Hopefully it just goes in with the wet ingredients :)

By: Kate

Kate — Thu, 29 Sep 2016 19:00:16 +0000

These look so moist and delicious. I bet my kiddos would love them too, thanks for a great recipe!

By: Beth R.

Beth R. — Wed, 28 Sep 2016 18:17:06 +0000

I CANNOT wait to make these!!! I may play around with making gluten free. I made some “donut holes” with a mixture of coconut and almond flour and they were delicious! I have never heard of making a date paste and my life may be forever changed!!!

By: Bianca @ Confessions of a Chocoholic

Bianca @ Confessions of a Chocoholic — Tue, 27 Sep 2016 21:39:18 +0000

I love medjool dates. These cupcakes look fantastic.

And Fall is my favorite season, too!

By: Christel

Christel — Tue, 27 Sep 2016 12:43:09 +0000

In reply to Libby Monaghan. I see in instruction number 4 that the paste can be stored in refrigerator for up to a month..!

By: Tansy

Tansy — Mon, 26 Sep 2016 20:46:47 +0000

Do you have the nutritional info? I am on Weight Watcher’s and would love to calculate the points. Thanks!!