Vegan Maple Date Pumpkin Truffles

I’m all about having fun with the pumpkin baked items recently. It’s one thing I sit up for yearly, pumpkin spices and pumpkin treats rolling again round! Final weekend I used to be within the temper for some pumpkin cake, however I didn’t need to make an enormous one, or one I needed to frost, so what I made a decision to make had been some particular person Vegan Pumpkin Maple Date Truffles! They turned out so good I needed to share the recipe with you all!

I used a pumpkin cake recipe that I usually use for layer muffins. I used loads of pumpkin spices and vanilla, that is an fragrant fantastic smelling cake! For the flour I used a complete wheat pastry flour as a result of it’s what I’ve available, however if you happen to wished to make use of common all function flour or perhaps a gluten free all function baking flour (reminiscent of Bob’s Crimson Mill gluten free all function baking flour which I’ve used with success) for a gluten free model you might use these as a substitute.

I used loads of dates on this cake as a result of I like their caramelly gooey goodness and they’re so good in baked items. I think about them Nature’s caramel!  They’re like little pockets of candy goodness in muffins.  These smelled so scrumptious whereas baking!  I couldn’t wait to strive them!  I served them heat with a few of my handmade vegan ice cream and a fast maple pecan sauce!

These muffins are fully crave worthy and heavenly!  They’re candy and fragrant with pumpkin, tender in texture with gooey caramelly dates all through, and the candy pecan maple sauce and wealthy ice cream are the right companions for them!  In case you are within the temper for one thing scrumptious and pumpkin flavored, undoubtedly give these Vegan Maple Date Pumpkin Truffles a strive!

Vegan Maple Date Pumpkin Truffles

Makes 4

Cake:

• 3/4 cup natural complete wheat pastry flour (or common AP flour)
• 1/2 cup maple sugar, coconut sugar or brown sugar
• 1 tsp cinnamon
• 1/2 tsp floor ginger
• 1/4 tsp floor nutmeg
• 1/8 tsp cloves
• 3/4 tsp baking soda
• 1/2 tsp baking powder
• 1/4tsp sea salt
• 1/4 cup plus 2 Tbsp pureed pumpkin or squash
• 2 Tbsp avocado oil
• 1 tsp pure vanilla extract
• 1 tsp maple extract
• 1/4 cup + 1 Tbsp plant based mostly milk
• 1 Tbsp apple cider vinegar
• 3/4 cup chopped tender, pitted medjool dates
• 1/4 cup pecan butter or almond butter
• 1/4 cup maple syrup (or somewhat extra if wanted)
• 1 tsp pure vanilla extract
• vegan ice cream for serving

Directions:

1. Preheat the oven to 350F levels and place rack in heart of oven.
2. Oil 4 8 oz ramakins with nonstick spray.
3. Whisk flour, baking soda, spices, salt, and sugar in a big bowl to mix nicely. Whisk pumpkin, oil, maple extract, vanilla extract, and milk collectively in small bowl to mix nicely, then whisk into the flour combination till nicely blended. Whisk in cider vinegar till pale swirls type within the batter and it’s nicely mixed.
4. Fold in chocolate dates.
5. Switch cake batter to ready ramakins and bake muffins till tester inserted into heart comes out clear with a couple of crumbs hooked up, about 15-20 minutes. Take away from oven.
6. Whisk collectively the pecan butter, vanilla and maple syrup.  You need it a pour-able however nonetheless thick consistency.  Whether it is too thick (since nut butters range in consistency), add somewhat extra maple syrup.
7. Cool for 15 min earlier than serving, serve heat with vegan ice cream, drizzled with the maple sauce.