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