Pumpkin Spice Muffins

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


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)


  • 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