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.

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

Preheat oven to 350°F.
In a bowl, cream together the pumpkin, date paste, butter, milk, maple syrup, almond butter, and vanilla extract.
In a separate bowl, combine the flour, oat flour, cinnamon, baking powder, and baking soda.
Slowly pour the dry ingredients into the wet ingredients, mixing as you add them.
Whisk the eggs and mix them into the batter.
Fold the chopped chocolate into the batter. If you’d like, you can also add chopped pecans.
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).
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.

Share This Recipe:

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.

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

Preheat oven to 350°F. In a bowl, combine the date paste, butter, 2 tablespoons coconut milk, almond butter, and egg. Mix until smooth.
Mix together the oat flour, baking powder, baking soda, and salt in a separate bowl and add them to the date mixture.
Add the lemon juice and vanilla extract. Fold in the rolled oats and blueberries. If the mixture still appears dry, add the remaining milk.
Pour the mixture into 10-12 muffin tins with liners.
For the crumb topping, mix all of the topping ingredients together in a small bowl. Crumble the mixture on top of the muffins.
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).

Share This Recipe: