{"id":15521,"date":"2016-09-26T14:28:27","date_gmt":"2016-09-26T18:28:27","guid":{"rendered":"https:\/\/www.andiemitchell.com\/?p=15521"},"modified":"2019-06-25T10:20:35","modified_gmt":"2019-06-25T14:20:35","slug":"naturally-sweetened-pumpkin-cupcakes-with-maple-cream-cheese-frosting-medjool-date-paste","status":"publish","type":"post","link":"https:\/\/www.andiemitchell.com\/naturally-sweetened-pumpkin-cupcakes-with-maple-cream-cheese-frosting-medjool-date-paste\/","title":{"rendered":"Naturally Sweetened Pumpkin Cupcakes with Maple Cream Cheese Frosting"},"content":{"rendered":"

\"Naturally<\/p>\n

This post is sponsored by Natural Delights<\/a>.\u00a0These pumpkin cupcakes have no refined sugar. Instead, they’re naturally sweetened with Medjool Date paste and topped with maple cream cheese frosting.<\/em><\/p>\n

I don\u2019t know if anyone is happier than I am that fall has finally arrived. But then again, maybe I just needed it to get here more than most. I was really starting to stew in the heat, slowly simmering all the time, and by the end of summer, I was left with this bitter, \u201chow dare you?!\u201d feeling toward summer.<\/p>\n

\"Naturally<\/p>\n

Fall refreshes me. It feels good to start a new season, but especially this cozy one. I\u2019m ready to roast everything, use cinnamon ultra-liberally, and buy the big cans of pumpkin. I\u2019ll never run out of things I want to make with pumpkin puree. Example: these pumpkin cupcakes, which are a little lighter (calorically) and more wholesome, too, since they\u2019re made without refined sugar.<\/p>\n

\"Naturally<\/p>\n

All the sugar inside the cupcakes themselves–and they\u2019re only ever so gently sweet<\/em>–is thanks to the inherent\u00a0sweetness of Natural Delights Medjool Dates.<\/a> Instead of using white or brown sugar like I normally use in my baking, I pitted and chopped 20 Medjool Dates, soaked them in 1 cup of very hot water for an\u00a0hour, and then pureed them in my food processor until a smooth paste formed. This is Medjool Date paste.<\/p>\n

\"Naturally<\/p>\n

You can use it just like jam or preserves, or in baking like I did, to replace refined sugar. From my experience and what I\u2019ve gathered from friends, you can substitute Medjool Date paste 1 for 1<\/strong> for refined sugar (so, replace 1 cup white sugar with 1 cup date paste).<\/p>\n

\"Naturally<\/p>\n

In these pumpkin cupcakes, I think the date paste helped to keep them moist. The flavor of Medjool Dates is a little maple syrupy, so it’s a natural fit for recipes that complement that warm flavor, like spice cakes (pumpkin, carrot, banana, apple…).<\/p>\n

\"Naturally<\/p>\n

The cupcakes themselves are only ever so gently sweet, a choice I made to tilt\u00a0them a little more \u00a0toward the wholesome side of the cupcake spectrum, and sure, to save\u00a0some sweetness for the\u00a0frosting :) <\/span><\/p>\n

This maple cream cheese frosting is lovably simple–just a mix of cream cheese, 2 tablespoons of pure maple syrup (real deal or bust, friends) to thin it out to a creamy, spreadable consistency (and maintain the natural sweetener vibe we have going), a splash of vanilla extract, and a pinch of cinnamon for warmth. These aren’t the cupcakes with frosting piled high; they’re the homey, late Sunday afternoon, feel-good<\/em> ones. The frosting is just enough<\/em>, the sweetness is just enough.\u00a0<\/em><\/span><\/p>\n

\"Naturally<\/p>\n

Enjoy them, friends!<\/p>\n

\"Naturally<\/p>\n

<\/div>
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\"Pumpkin<\/div>\n\t
<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

Naturally Sweetened Pumpkin Cupcakes with Maple Cream Cheese Frosting<\/h2>\n
<\/div>\n
These pumpkin cupcakes have no refined sugar. Instead, they're naturally sweetened with Medjool Date paste and topped with maple cream cheese frosting.<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
soak<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>35 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Dessert, Snack<\/span><\/div>
Cuisine: <\/span>American<\/span><\/div>
Keyword: <\/span>frosted cupcake recipe, maple cream cheese frosting, naturally sweetened cupcakes, pumpkin cupcakes<\/span><\/div><\/div>\n
Servings: <\/span>12<\/span> Cupcakes<\/span><\/span><\/div>\n
Calories: <\/span>241<\/span>kcal<\/span><\/span><\/div>\n
Author: <\/span>Andie Mitchell<\/a><\/span><\/div>\n\n\n

Ingredients<\/h3>

Medjool Date Paste (**Note this will make more date paste than you need for the recipe)<\/h4>