Prep Time: 25 minutes
Cooking Time: 20 minutes
Yields: 20 servings

INGREDIENTS

Wet Ingredients:

• 1 cup pitted dates
• 1 tablespoon lemon juice
• 1-1/2 cups pumpkin purée
• 1/2 cup maple syrup
• 1/2 teaspoon vanilla extract
• 1/4 cup almond butter
• 2/3 cup applesauce

Dry Ingredients:

1. 1/2 cup brown teff flour
2. 1 cup whole wheat pastry flour
3. 1/4 cup arrowroot
4. 1/4 teaspoon sea salt
5. 1 tablespoon baking powder
6. 1 teaspoon baking soda
7. 1 teaspoon ground cinnamon
8. 1/4 teaspoon ground cloves
9. 1/4 teaspoon ground nutmeg
10. 1/8 teaspoon ground allspice

(Note: teff flour, whole wheat pastry flour, and arrowroot can be found at Whole Foods)

DIRECTIONS

• Preheat oven to 350°F and prepare muffin tin with paper muffin cups.
• Place dates in food processor and mince. Add remaining wet ingredients and process to combine. Place all dry ingredients in separate bowl, and whisk to combine.
• Pour wet ingredients into dry and mix to combine. Immediately scoop batter (can use an ice cream scoop) into muffin tins. Distribute batter evenly.
• Bake 15 – 20 minutes (depending on your oven) or until toothpick inserted in center comes out clean. Remove from oven and set on rack to cool completely before removing from tins.

TIP: Muffins freeze well in an airtight container.
Credit: Terry Walters