Pumpkin Muffins (date sweetened)

These are the perfect autumn breakfast or snack with a dollop of nut butter. This recipe is easily adaptable to be vegan and comes out just as good. I love recipes that can be made both ways. I've been using sprouted spelt flour recently, but any will do. Feel free to swap in your favorite.

Batter:

4.5 oz. sprouted spelt flour (or your favorite flour of choise)

½ cup rolled oats

2 teaspoons baking powder

¾ teaspoon cinnamon

¼ teaspoon nutmeg

¼ teaspoon baking soda

½ teaspoon dried vanilla bean powder (or 1 teaspoon vanilla extract)

1 egg (or 3 Tablespoons aquafab whisked until white and foamy)

¾ cup canned pumpkin

¼ cup melted organic grassfed butter (or coconut oil)

5 dates

¼ cup boxed coconut milk (or almond, or other) 

Topping:

1 ½ Tablespoons cold organic grassfed butter (or cold coconut oil)

½ teaspoon cinnamon

1 Tablespoon maple syrup

1 Tablespoon flour

2 Tablespoons rolled oats

Method

Preheat the oven to 375°F/190°C

Measure all the dry ingredients into a medium bowl and set aside.

In a large bowl whisk together: egg, pumpkin and melted butter.

In a small bowl, thoroughly blend the dates with the coconut milk using an immersion blender. Then combine with the egg, pumpkin and butter.

Begin to incorporate the flour mixture into the wet ingredients, by adding ½ cup at a time. Continue until all the dry ingredients are combined.

Ladle the batter into a muffin tin lined with papers, filling ¾ of the way full.

Quickly mix the crumb topping ingredients together and top each muffin.

Pop into the oven for 17 minutes. These muffins are done when a toothpick comes out clean.

If you’re able to wait, cool on a wire rack. Enjoy!