Date-Sweetened Pumpkin Spice Cupcakes
[Vegan, Gluten-Free]

To Make the Pumpkin Spice Cupcakes:

1. Soak your dates in hot water for 5-10 minutes or until sticky and squishy. remove the pits!
2. Mix 2 tablespoons of ground flax seeds with 6 tablespoons of water to form a flax “egg”
3. Mix together the coconut milk and the apple cider vinegar to create a vegan buttermilk.
4. Blend dates with coconut buttermilk, pumpkin puree, and coconut oil until well combined and it forms a date “paste”.
5. Add to this all the dry ingredients except for the baking powder and blend together to form a batter!
6. Finally add in the flax egg, vanilla, and the baking powder and pulse gently to combine.
7. Preheat your oven to 350°F and bake scoop the cupcakes evenly into 12 lined cupcake tins.
8. Bake for 20-25 minutes or until a toothpick comes out clean.

To Make the Maple Cashew Cream Cheese Frosting:

1. Soak 2 cups of cashews overnight in the fridge.
2. Add cashews to a high speed blender or food processor and blend until smooth and creamy.
3. To this add the rest of the ingredients and blend together.
4. Set this in the fridge for about 15 minutes to set while the cupcakes bake.
5. Whip the icing with a fork or a hand-mixer to get it nice and fluffy before icing your cupcakes!