It is that time of the year again when everyone is craving pumpkin! I am not a huge fan of pumpkin, but I have made this pumpkin cupcake for multiple events and birthdays throughout the month of October and it has always been a hit!
What I love about this recipe is that it is VEGAN and GLUTEN FREE. Once I started traveling, I met individuals with many different dietary needs either due to religion, personal preference, or allergies. Due to these conflicting dietary needs, it can be challenging to make something that everyone can enjoy. The solution I found? Making something that is vegan and gluten free! I have yet to find someone who will turn this dessert down!
Let me add that Pinterest is my best friend when it comes to new recipes. I combine or add my own twists to multiple recipes I pin on Pinterest. When it comes to cooking, I am quite creative, but whenever I bake, I lack creativity!
I DO NOT claim this recipe as my own. Pinterest led me to Shannon’s, a vegan blogger, website theglowingfridge.com. I omitted and added a couple ingredients she used, but, in general, this is basically her recipe. I am happy I found her website because, like I said, this dessert has always been a hit!
I was also quite pleased how easy it was to make!
Before you begin making the crust, you need to soak 1 cup of medjooled dates in warm water for 10 minutes. Be sure to remove the pits from the dates. 🙂
While the dates are soaking, measure and process 1 1/4 cup of rolled oats in a food processor (my processor is already dirty because this was my second batch…I told you this dessert was a hit!).
When the rolled oats have been processed, add 1 to 1 1/2 tsp of pumpkin spice into the processor (the pumpkin spice depends on how much you love the pumpkin flavor!). Process until it is evenly mixed in the oats.
Remember those medjooled dates that were soaking? Now it is time to drain the water and add the dates to the processed oats and pumpkin spice mixture!
It is not photographed, but you also need to add in approximately 2 tbs of agave or any other sweetener like maple syrup (If I ever felt like the mixture was too dry or not mixing well, I added in more agave).
Side note: My processor is quite small. I had difficulties mixing in the dates. As a result, I removed half of the oat mixture and half of the dates. As I processed the dates and oat mixture together, I slowly added the potions I set aside.
Process the date, agave, and oat mixture until it is nice and sticky! It should look like this! 🙂
Before you make the filling, you need to form the date and oat mixture into the crusts! Scoop out approximately 2 tbs of the mix into a cupcake pan. My pan is made out of a material that allows me to bend and invert the pan. If you do not have a pan like this, be sure to line the pan with the paper cupcake wrappers or line the pans with plastic wrap.
Once the molds are made, freeze them for approximately 15 minutes. If you freeze them longer it is fine. 🙂
Now, in the top part of this photo you see coconut cream, agave (or maple syrup), and pumpkin puree (I had to make my own pumpkin puree because South Korea does not sell it in the cans…this was better anyways! The puree was sweeter than what you get from a can.).
In the processor, mix 1 cup of the pumpkin puree, 1/4 cup coconut cream, and 2 tbs of agave. At one point I felt the mixture was too thin, so I just added in more pumpkin puree to thicken it up. 🙂
Once the filling is complete, remove the cupcake pan from the freezer and add the filling into the crust! To decorate the dessert, you can add cacao bits or anything else you want to the top!
Side note: If you want this dessert to be 100% vegan, yet you do not have cacao bits then it is okay! If you decide to use chocolate chips then either get dark chocolate OR vegan chocolate chips. I buy vegan, semi-sweet chocolate chips from Costco. It uses vanilla powder instead of milk products to give it the semi-sweet flavor.
Finally, put the desserts in the freezer for another 15 minutes until the filling solidifies. You can also keep the desserts in the freezer until you are ready to serve them!
Vegan Gluten Free Pumpkin Cupcake
Prep Time: 30 minutes
Total Time: 50 minutes
Difficulty Level: Easy
Yield: 6 Servings
1 cup soaked medjooled dates
11/4 rolled oates
1 – 11/2 teaspoon pumpkin spice
2 tablespoons agave (maple syrup) for crust
1 cup pumpkin purée
1/4 cup coconut cream
2 tablespoons agave (maple syrup) for filling
1. Soak 1 cup of medjooled dates in warm water for 10 minutes.
2. Process 1 1/4 cup of rolled oats and 1 -1 1/2 tsp pumpkin spice in a food processor.
3. Add and process soaked (drained) medjooled dates and 2 tbs agave.
4. Once the crust mixture is nice and sticky, scoop out approximately 2 tbs of mixture into one cupcake mole. Form the sticky mixture until you create the crust which should look like a miniature bowl. Do this until you have created approximately 6 crusts.
5. Freeze cupcake crusts for approximately 15 minutes.
6. In the food processor mix 1 cup of the pumpkin puree, 1/4 cup coconut cream, and 2 tbs of agave.
7. Remove cupcake crusts and fill them with the pumpkin filling you just created!
8. Top cupcakes with cacao bits or any topping of your desire!
9. Freeze for 15 minutes so the filling can solidify.
10. Enjoy and try not to eat them all in one sitting! 😛