Healthy Recipes

Pumpkin Muffins

By October 31, 2016 No Comments

Yield: About 10 muffinsbest-ever-pumpkin-muffins-2

Date Cream
10 pitted medjool dates (about 1 cup)
1/2 cup water

-Muffin Base
2 cups whole-wheat pastry flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. allspice
1/2 tsp. nutmeg
1/2 tsp. salt
1/2 (16-ounce) can pumpkin puree (about 1 cup)
1/4 cup soured milk (1/2 teaspoon of lemon juice or vinegar added to plant milk, let sit for 5 minutes)
1/3 cup applesauce
1/2 cup raisins
1/2 cup chopped walnuts (optional)

For the date cream:

  • Cover the pitted dates generously with water and soak for a couple hours or overnight.
  • Drain, saving the water to use as part of all of the 1/2 cup of water in the recipe.
  • Add the soaked dates and the water to a food processor or blender. Blend to a rich paste.

For the muffin base:

  • Preheat the oven to 350 F.
  • Line a 12-cup muffin pan with paper liners (or use a silicon pan).
  • Mix together the dry ingredients in a large bowl.
  • In a separate bowl, combine the wet ingredients, including the date cream. Add to the dry ingredients until just mixed.
  • Fill the prepared muffin cups to the top and bake for 40-45 minutes, until the tops bounce back when lightly pressed. Muffins will be moist and flavorful.
  • Remove from the oven and let stand for 1-2 minutes, then remove the muffins from the pan and serve as is, or with your favorite jam. Store in an airtight container.


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