October is here and we all know what that means…….pumpkin mania has officially begun!!!
I unashamedly join the crowd of pumpkin addicts. I can never get enough of this orange creamy goodness!! Of course, I never eat it by itself. But the options are practically endless when it comes to baking and cooking. It’s a little piece of heaven!
A few years ago, I fell in love with a delectable pumpkin spice muffin recipe (just spice cake mix, pumpkin puree and cinnamon chips; they’re to die for!!). Unfortunately, they don’t rank very high on the nutrition scale….
So this morning, I braved my way into the kitchen and attempted to create a guilt-free version of one of my favorite treats. I would no longer call this a dessert, but it is a perfect breakfast option or even a great snack throughout the day!
Pumpkin Spice Muffins Serves 12
Total Time – 55 minutes (prep time – 15 min; cook time – 30 min)
- 1 1/2 C rolled oatmeal
- 1/4 C potato starch (not the same as potato flour)
- 2 Tbs corn starch
- 1 Tbs flaxseed meal
- 3 1/2 tsp baking powder
- 1 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1/8 tsp cloves
- 1 tsp Himalayan sea salt
- 1 (15 oz) can 100% pumpkin puree
- 1 C almond milk (or other non-dairy milk)
- 10 dates, pitted
- 1/4 C water
- 3/4 C raisins (optional)
- Preheat oven to 350º F.
- Combine all dry ingredients – oatmeal through salt – and set aside.
- Puree dates with water in a food processor or blender until a paste forms. Add pumpkin, milk, and date paste to dry ingredients and mix thoroughly.
- Add raisins if desired. (You could also substitute for walnuts, pecans, or chocolate chips)
- Fill greased muffin tins with 1/4 C batter and bake for 30 minutes. Muffins may seem soft and a tiny bit doughy after coming out of the oven, but do not overcook. The texture becomes more normal as the muffins cool. Allow to cool completely and enjoy!