Pumpkin Power Muffins

The Thanksgiving holiday may have passed for this year, but in my neck of the woods, pumpkins are still quite in season, spilling out of my pantry. I roasted my own pumpkins for the thanksgiving pies, though I have one little pumpkin I spared, as my 5-year-old begged me not to “kill it too.”

But it won’t stay out of the oven long, as I’ve finally perfected my pumpkin muffins: No oil, no refined sugar, all natural, 100% whole grain. Nutty and rich-tasting, sweet enough yet completely nourishing. The recipe I was looking for online but couldn’t find anywhere, so I developed it myself. Sweetened by dates blended with milk to create a delishious slurry stirred into the batter. It’s perfect for any pumpkin puree left over from holiday baking, I used them to fuel my thanksgiving preping last week, and I’m counting on them to get me started on busy December mornings. At 7g of protein each, one fuels me all morning. So get baking and stock them in your freezer to pull out as needed and heat in the mornings to get you through the cold months ahead…

no oil, no refined sugar, 100% whole grain, all natural, delicious and packed with antioxidents and phytochemicals...what I'll do with the rest of pumkin

Pumpkin Power Muffins

25 minutes

Number of servings: 12

Per Serving 258 calories

Fat 6 g

Carbs 49 g

Protein 7 g

12
  • 20 mejool dates (pitted)
  • 1 cup milk
  • 1/2 c. pecans (or your choice of nuts. this is the south, y'all. we use pecans, pronounced "Pee-cans" around here)
  • 1 cup oats
  • 1 cup whole wheat flour
  • 1/4 tsp salt
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp cardamon
  • 1 3/4 tsp pupmkin pie spice blend
  • 2 eggs
  • 1 cup pureed pumpkin

Soak dates in milk 10 minutes, and preheat oven to 400 degrees. Whisk together flour, salt, baking soda, baking powder, and the spices until blended. Add eggs.

Blend the milk and soaked dates together well in a blender or food processor, then add to other ingredients. Mix well and pour into a 12 cup muffin pan.

Bake at 400 degrees for about 15 minutes, or until done.

Before you think to yourself: ”Wow, dates. I’ve never cooked with those, don’t even know if my grocer carries them….” Just check near the raisens in the dried fruit and nuts section of your store. You’ll find them there. And don’t be afraid of them; they’re a luscious sweet dried fruit that lends the deep sweetness like that of caramel or brown sugar to your recipes. But they are packed with nutrients and fiber that make them a wonderfully natural and healthy option for sweetening.

{ 1 comment… add one }

  • Renee February 9, 2014 at 9:59 pm

    Thanks so much for sharing this recipe! My children love pumpkin muffins. But mine have included A LOT of oil and sugar, along with chocolate chips. We may keep the chocolate chips in half of the batch, for a treat. But I cannot WAIT to bake this recipe!

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