Fall Pumpkin Muffins

Ingredients:

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

2 cups whole wheat 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 oz) can pumpkin puree (about 1 cup)
1/4 cup soured plant milk
1/3 cup applesauce
1/2 cup raisins (I used choc chips as the DH would kill me if I had used raisins)  lol
1/2 walnuts (optional)

Instructions:

Cover the pitted dates with water and let them soften for at least 2 hours, better if it's over night.  Pour water and dates in a blender and blend into a paste.  I had to blend all the wet ingredients because when I just did the dates and water, I had chucks.  You want it smooth.

Preheat the oven to 350 degrees.
Line a 12-cup muffin pan with paper liners.  You can also use a silicone pan.
Mix dry ingredients in a bowl.  In another bowl mix wet ingredients or blender including the date cream.  Mix into the dry ingredients.

Add other items like the chocolate chips, raisins, and walnuts.

Fill the prepared muffin tins to the top and bake for 40-45 minutes, or until the tops bounce back.




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