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Heat oven to 350 degrees. Line two cupcake pan with 12 cupcake liners and grease each liner with cooking oil spray; set aside.
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Mix the ground flax seeds with water and set aside.
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In a mixing bowl, combine the dates, coconut oil and boiling water. Set aside to cool, stirring frequently. In a separate bowl, combine the sugar and flax egg; whisk to combine. Add to the date mixture and stir well until combined.
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In a large mixing bowl, sift together the flour, baking powder, baking soda, salt, cloves, and nutmeg. Add the date and sugar mixture and stir just until combined. Stir in the nuts.
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Divide batter between the pans. Bake until a toothpick inserted into the center comes out clean, being careful not to overbake; 25 minutes to 35 minutes. Cool for 10 minutes, then remove from pan and finish cooling on a rack.