Ingredients
Scale
Cupcake Crust
- 1 1/4 cups of gluten-free organic rolled oats (or oat flour)
- 2 tablespoons of the Sprout Living Pumpkin Seed protein powder
- 1/2 teaspoon pumpkin pie spice
- 1 cup soaked medjool dates
- 2 tablespoons maple syrup (or any sticky sweetener like agave)
Cupcake Filling
- 1 cup pumpkin purée
- 1/4 cup coconut cream
- 2 tablespoons maple syrup (or any sticky sweetener like agave)
Optional toppings
- raw pumpkin seeds
- cacao nibs
- vegan chocolate chips
Instructions
- Soak the medjool dates in warm/hot water for about 10 minutes to soften.
- In a food processor, blend the oats until they become a fine flour (unless you already have oat flour on hand, then use that). Add the protein powder and pumpkin pie spice and pulse until well combined. Add in the soaked dates and maple syrup. Blend until the mixture becomes sticky and well combined.
- Line a cupcake pan with plastic wrap. Scoop about 2 tablespoons into the cupcake molds (makes about 6) and press down, leaving a small indent in the middle for the cupcake filling.
- Transfer to the freezer to firm up for 15 minutes.
- Meanwhile, in a small bowl, mix together the pumpkin, coconut cream and maple syrup. After the cupcake crust has firmed up, scoop the filling mixture into the cupcake molds and top with the optional toppings.
- Leftovers can be stored in the refrigerator or freezer.
- Enjoy!
Nutrition
- Serving Size: 6
