Pumpkin Spice and Everything Nice. That’s what these Pumpkin Spice Cupcakes with Coconut Cream & Date Caramel are made of! They are not overly sweet, although you could certainly add more sweetener if you want a real treat.
Superfood Ingredient Highlights in Pumpkin Spice Cupcakes
Oh how I LOVE tigernut flour. Tigernuts are not nuts, but rather a root vegetable. You can eat tigernuts a snack (tasty, but they will give your jaw a workout) or you can use the tigernut flour in recipes. It is naturally high fiber, yet not super dry, as some other high fiber flours can be. It’s in heavy rotation in my kitchen at the moment.
Cinnamon fights inflammation and may help lower blood sugar.
When using coconut oil, you always want to choose the unrefined version, as it is healthier than refined. I prefer oils bottled in glass, like this coconut oil from Vitacost, as fats absorb toxins and chemicals readily from plastic. I always buy my oils online from Vitacost, because they are so much cheaper than in stores. If you want to learn more about coconut oil you can read my latest post on the ingredient: Is coconut oil Bad for You?
Save on Healthy Ingredients
I made this recipe for Vitacost.com, my favorite place to shop for healthy ingredients at a fraction of the price of what I’d pay at the grocery store. Plus, I don’t have to physically go to the grocery store, or schlep the bags home – it’s a win-win.
Try these Pumpkin Spice Cupcakes
If you try this recipe, let me know! Leave a comment, rate it (by clicking the stars in the upper right of the recipe card, below), and don’t forget to tag a photo @mariamarlowe or #mariamarlowe on Instagram or Facebook. I’d love to see what you come up with!
For more dessert ideas check out this Pumpkin Cheesecake with Maple Cinnamon Soaked Pecans or this Crustless Vegan Apple Pie