Mini Pumpkin Muffins with Maple & Chocolate

Photo of mini pumpkin muffins with maple and chocolate made with DateME Date Paste

Mini Pumpkin Muffins with Maple & Chocolate

These bite-size pumpkin muffins are great for breakfast, snacks, school lunches, and any time you need a little something to keep you energized. We use gluten-free flour, but you can substitute in your flour of choice. You can also switch the chopped chocolate for chocolate chips if desired.

Photo of mini pumpkin muffins with maple and chocolate made with ready to use DateME Date Paste

Ingredients

  • ½ cup pumpkin puree
  • ¼ cup DateME Date Paste, melted
  • 3 Tbsp. salted butter, softened
  • 3 Tbsp. milk of choice
  • 2 Tbsp. maple syrup
  • 2 Tbsp. almond butter
  • 1 tsp. vanilla extract
  • ½ cup flour/gluten-free flour blend
  • ¼ cup oat flour
  • 1 tsp. cinnamon
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • 2 eggs
  • ¼ cup chopped chocolate (use more if desired)
  • pecan halves for topping

Directions

  1. Preheat oven to 350°F.
  2. In a bowl, cream together the pumpkin, date paste, butter, milk, maple syrup, almond butter, and vanilla extract.
  3. In a separate bowl, combine the flour, oat flour, cinnamon, baking powder, and baking soda.
  4. Slowly pour the dry ingredients into the wet ingredients, mixing as you add them.
  5. Whisk the eggs and mix them into the batter.
  6. Fold the chopped chocolate into the batter. If you’d like, you can also add chopped pecans.
  7. Spoon the batter into 24 mini or 12 regular-sized muffin tins with liners. Bake for a few minutes, then carefully remove the pan from the oven and place 1-3 pecan halves on top of the muffins, depending on the size (we made minis so only used one pecan on top).
  8. Place muffins back into the oven and bake in total for around 12-15 minutes for mini and 20-25 minutes for regular sized muffins. Allow to cool prior to enjoying.

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Blueberry Lemon Muffins Sweetened with Date Paste

Blueberry Lemon breakfst Muffins Sweetened with DateME Boutique date paste

Blueberry Lemon Muffins Sweetened with Date Paste

Blueberry and lemon is a classic combination, but we add a twist by using date paste to sweeten these muffins. So good to grab for breakfast or as an afternoon pick-me-up.

Recipe for Blueberry Lemon breakfast Muffins made with DateME Boutique Date Paste organic and all natural

Ingredients

For the Muffins:

  • ½ cup DateME Date Paste
  • 1½ Tbsp. salted butter, softened
  • ½ cup almond butter
  • 2-3 Tbsp. coconut milk (or milk of choice)
  • ⅔ cup oat flour
  • ⅔ cup rolled oats
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 2 tsp. vanilla extract
  • 2 egg
  • 2 tsp. lemon juice
  • 1 cup frozen blueberries (we used wild blueberries)
  • pinch of salt

For the Crumb Topping:

  • 6 Tbsp. rolled oats
  • 2 Tbsp. oat flour
  • 2 Tbsp. almond flour
  • 2 Tbsp. coconut sugar
  • 2 Tbsp. butter, melted

Directions

Yield:  10-12 Muffins

  1. Preheat oven to 350°F. In a bowl, combine the date paste, butter, 2 tablespoons coconut milk, almond butter, and egg. Mix until smooth.
  2. Mix together the oat flour, baking powder, baking soda, and salt in a separate bowl and add them to the date mixture.
  3. Add the lemon juice and vanilla extract. Fold in the rolled oats and blueberries. If the mixture still appears dry, add the remaining milk.
  4. Pour the mixture into 10-12 muffin tins with liners.
  5. For the crumb topping, mix all of the topping ingredients together in a small bowl. Crumble the mixture on top of the muffins.
  6. Bake the muffins at 350°F for 25 minutes or until the muffins are cooked through and the topping is starting to turn golden. If desired, top with powdered sugar icing (recipe found here).

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Video Recipe – Apple & Date Breakfast Muffins

Apple Date Breakfast Muffins recipe made with DateME Boutique date paste organic and ready-to-use

Apple & Date Breakfast Muffins

Wake up to apple and date breakfast muffins sweetened with organic DateME Date Paste. Bursting with apple, nuts, cashew butter and banana, they are a delicious way to start your day.

Ingredients

  • 1 medium apple – peeled, cored and grated
  • 1 banana
  • ¼ cup cashew butter
  • ¼ cup DateME Date Paste
  • ½ cup rolled oats
  • 1/3 cup chopped walnuts
  • 2 Tbsp. flax meal
  • 1 egg
  • 1 tsp. vanilla extract
  • 1 tsp. baking soda
  • 1½ tsp. pumpkin pie spice

Directions

  1. Preheat oven to 375°F.
  2. Combine all ingredients except apples and walnuts in a blender until smooth. If batter is too thick, add 2 tablespoons of your favorite milk.
  3. Empty the batter into a bowl and fold in the apples and walnuts.
  4. Bake in 375°F oven for 15 minutes. Eat while still warm!

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