Tasty, moist and school-safe pumpkin muffins make a delicious breakfast or snack. I kept them simple and added a date on top, however, you can add chocolate-chips, raisins or your choice of frosting and turn them into dessert. Pumpkins like the squash family are rich in antioxidants. Although they are actually a fruit, we tend to categorize and think of them as vegetables. These muffins are nut, dairy, flour, refined-sugar and oil-free!

Ingredients

• 2 cups baked fresh pumpkin pureed or 1 can organic pumpkin puree
• 2 cups organic rolled quick oats
• 2 organic eggs
• 1/2 cup pure maple syrup
• 1/2 cup plain rice milk
• 4 tbs unsweetened applesauce
• 1/2 tsp pure vanilla extract
• ground nutmeg and cinnamon
• 1 tsp baking powder
• dates (or your choice of topping)

Directions

1. in a bowl, whisk all wet ingredients: eggs, maple syrup, rice milk, applesauce and vanilla extract
2. in your food processor blend all dry ingredients: oats, baking powder, cinnamon and nutmeg (to taste)
3. add pumpkin puree to your food processor
4. add wet mixture into your food processor
5. blend all
6. pour mixture into lined muffin tray and top with dates
7. bake at 350f for 25-30min (makes 12 large muffins)