It’s been two months since I baked and brought treats into work — not good. So, I made these “ginger nutmeg spice cupcakes” from Chef Chloe Coscarelli‘s cookbook Chloe’s Kitchen, substituting chickpeas for pumpkin because I didn’t have the latter on hand. Then I topped them off with vanilla cream cheese icing and homemade date caramel. I took them to work to share with my colleagues and they went over very well with my colleagues and even the cleaning lady. Everyone loved them!!! Did I mention that the cupcakes are vegan (and made with mostly organic ingredients)?