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fruit sweetened pumpkin muffins

Fruit Sweetened Pumpkin Muffins


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 5 reviews

  • Author: Julie Krummenacher
  • Total Time: :35-:45
  • Yield: 18 large or 48-54 mini muffins 1x
  • Diet: Vegetarian

Description

A healthy pumpkin muffin sweetened completely with fruit!


Ingredients

Scale
  • 8 oz dates, pitted
  • 1 c applesauce, unsweetened
  • ½ c butter/ghee
  • 4 eggs
  • 1 T vanilla
  • 15oz can pumpkin **remove 1 Tablespoon**
  • 2½ c flour (Gluten free see note)
  • 1 t salt
  • 1 t baking powder
  • ½ t baking soda
  • 1 t cinnamon
  • ½ t cloves

Instructions

  1. In a large bowl, combine flour (xanthan gum if gluten free), baking powder, baking soda, salt and spices
  2. Check dates for pits. 
  3. In a food processor or blender, add dates, applesauce, butter/ghee, eggs, vanilla and pumpkin (be sure to remove the 1T!) .  Process/blend until combined and date pieces are small.
  4. Transfer to large bowl with dry ingredients, mix until combined
  5. Line muffin pan with muffin cups, spoon batter into cups
  6. Bake at 350° for 22-28 minutes for large muffins, 18-22 minutes for mini-muffins or until golden brown on top

Notes

Gluten free: I think plain oat flour is the easiest gluten free transition 
* 2½ c oat flour, lightly packed (300g)
* 1 t xanthan gum
Gluten free flour does not have the structure that regular flour has–I do not recommend making a loaf if using gluten free flour, it will be gooey in the middle (this is why I make muffins!!!)

Removing the 1T of pumpkin prevents the muffins from being too gooey and give the best balance of pumpkin to sweet ratio.  I actually found this out on accident after many versions of gooey muffins when I used a half of a big can (29oz) and they turned out perfect!

  • Prep Time: :15
  • Cook Time: :20-:30
  • Category: Sweet
  • Method: Baking
  • Cuisine: American