Naturally Sweet Pumpkin Spice Cupcakes

Tuesday, Oct 25, 2016
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Fall refreshes me. It feels good to start a new season, but especially this cozy one. I’m ready to roast everything, use cinnamon ultra-liberally, and buy the big cans of pumpkin. I’ll 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’re made without refined sugar.

All the sugar inside the cupcakes themselves – and they’re only ever so gently sweet – is thanks to the inherent sweetness of Natural Delights Medjool Dates. Instead of using white or brown sugar like we all normally use in my baking, I pitted and chopped 20 Medjool Dates, soaked them in 1 cup of very hot water for an hour, and then pureed them in my food processor until a smooth paste formed.

This is Medjool Date Paste. 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’ve gathered from friends, you can substitute Medjool Date Paste 1 for 1 for refined sugar (so, replace 1 cup white sugar with 1 cup date paste).

Head over to my blog for the full recipe and some sweet tips to make these cupcakes your new fall obsession!


Natural Delights Guest Blogger - Andie Mitchell

Andie, blogger at and New York Times bestselling author of It Was Me All Along, shares her story of body image issues and overcoming food addiction to find self-acceptance. Her blog is dedicated to not only sharing lighter versions of her favorite foods, but also to detail the emotionally raw experiences she’s going through in her pursuit of health and happiness every day. Andie’s new cookbook Eating in the Middle includes the recipes that helped her achieve her healthy weight, while also enjoying her favorite flavors.