Preheat oven to 175C/350F
Place dates and boiling water in a bowl (making sure dates are covered) and allow to sit and soften (approximately 20 minutes).
Place dates in blender and blend until a smooth date paste is formed (add an extra teaspoon of water if required).
Place egg whites in the bowl of a kitchen stand with a whisk attachment fitted.
Whisk on medium/high until soft peaks form.
Add maple syrup 1 tablespoon at a time and continue to whisk on medium/high.
Add purred dates and vanilla extract and whisk on medium/high.
Add egg yolks and whisk until combined.
Place pumpkin puree and apple sauce in a blender and blend until combined
With mixer on low add pumpkin and apple mix.
Sift dry ingredients together.
Add orange juice, zest and vinegar to milk.
Add dry ingredients and milk mix alternately whilst whisking on low until combined.
Whisk on medium/high for 1 minute.
Divide evenly amongst 12 greased cupcake liners.
Bake for 22-25 minutes, or until baked through.
Allow to cool in tin for 15 minutes then remove.
Allow to cool completely before frosting with Orange Cream