Preheat your oven to 375F and coat a 9½" Bundt pan with cooking spray or olive oil; set aside
In a large non-stick pan, cook the pumpkin and apple cubes over medium-high heat just to soften them up a little bit, about 2-3 minutes. Turn off the heat and let cool while you prepare the batter.
In a large mixing bowl, combine dry ingredients and whisk until well incorporated; reserve.
In a separate bowl, add all of the wet ingredients and mix vigorously with a whisk until smooth and well combined.
Pour wet ingredients into dry and stir with a wooden spoon or rubber spatula until just combined then delicately fold in reserved pumpkin and apple cubes.
Pour mixture into prepared pan and bake for 35-40 minutes until top looks nice and golden and a toothpick inserted in the center comes out clean.
Let cool for 2-3 minutes before returning onto a wire rack to cool completely.
For the icing
In a medium bowl, add date paste and pumpkin puree and whisk vigorously until well combined. Add applesauce, yogurt and coconut oil. Mix well.
In a separate bowl, combine protein powder and spices and give that a quick whisk to make sure the spices are distributed evenly.
Add this to the pumpkin mixture and mix delicately until smooth and creamy.
Transfer cake to a service plate and pour icing all over the top, letting it drip over to the sides.
Garnish with raw, unsalted pumpkin seeds.
Keep refrigerated in an airtight container for up to a week.
Notes
Making pumpkin puree is just a breeze. You simply cut it in half, place it in a baking sheet with a little bit of water and bake it face down in a 375F oven until it’s nice and tender, then you scoop out the flesh and puree it. Voilà! Nothing to it, really! Just make sure there’s always a little bit of water at the bottom of your pan.