Pumpkin Date Muffins
Full of fiber and lots of vitamins, these pumpkin date muffins are a great snack or side. The dates add sweetness without using refined sugar.
Ingredients
- 2/3 cup unsweetened applesauce
- 1/3 cup cold pressed coconut oil
- 4 eggs room temperature
- 1 can or 2 cups pumpkin puree
- 1 cup PITTED whole dates
- 2 cups all purpose or whole wheat flour
- 1 cup golden ground flaxseed
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
Instructions
- Preheat the oven to 350°F
- Place applesauce, coconut oil, eggs, and pumpkin in a food processor or Vitamix blender. Run until smooth.
- Add dates and pulse food processor until they break up, then run until smooth. If using a Vitamix blender, start on low and slowly increase to high speed until batter is smooth.
- In a large mixing bowl, combine flour, ground flaxseed, baking powder, baking soda, and salt.
- Pour the wet ingredients into the dry and stir until just combined.
- Use coconut oil to grease a muffin tin, then fill each cup about 2/3 of the way full.
- Bake muffins for 20-25 minutes until a toothpick comes out clean. Makes 22-24 regular sized muffins.
Notes
Freeze in silicone bags to use as easy snacks and to toss in kid's lunches.