Date & Nut Pumpkin Muffin
Soft, fluffy, and moist these Date & Nut Pumpkin Muffins are topped with spiced dates and nuts for extra deliciousness. Made with pumpkin puree, whole wheat flour, and no refined sugar these muffins make a great healthy snack option.
Servings 12 muffins
Equipment
- muffin pan
Ingredients
Muffins:
- 2 flax eggs See notes
- 1 cup pumpkin puree
- ¾ cup almond milk or water
- ¼ cup coconut oil
- ½ teaspoon vanilla
- ¼ cup maple syrup
- ¼ cup coconut sugar
- 1 ½ cup whole wheat flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 tsp pumpkin pie spice
Date & Nut Crumble
- 5 medjool dates, seeds removed and chopped
- heaping ¼ cup walnuts, roughly chopped Pumpkin seeds can be substituted.
- ½ tsp pumpkin pie spice
Instructions
Date and Nut Crumble
- Chop dates into ¼" inch pieces and combine with chopped nuts in a bowl.
- Add pumpkin pie spice and mix to thoroughly coat the dates and nuts. Break up any large clumps. Set aside.
Muffins:
- Preheat oven to 350 degrees and place liners into muffin pan. Set aside.
- Prepare flax eggs and set aside.
- In a large bowl combine flour, baking powder, baking soda, salt, and pumpkin pie spice.
- In another bowl combine flax eggs, pumpkin puree, almond milk or water, coconut oil, maple syrup, coconut sugar, and vanilla.
- Add wet ingredients to dry ingredients and mix just to combine to avoid tough muffins.
- Spoon batter into muffin pan wells and top with date and nut mixture. Press crumble lightly into muffin batter.
- Bake for 22 - 25 minutes or until toothpick inserted comes out clean.
- Allow to cool for a few minutes and then remove from pan to cool on a wire rack.
