Ingredients

The following ingredients have 6 Servings
  • 1 Cup Deglet Noor Dates, (Halved (156g))
  • 6 Tbsp Canned pumpkin puree
  • 2 Tbsp Coconut oil, (melted)
  • 1 Large egg
  • 1 Cup Almond flour * ((100g))
  • 3 Tbsp Coconut flour, (packed (33g))
  • 1/2 Tbsp Pumpkin pie spice
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • Chopped pecans, (optional for topping)

Instruction

  • Heat your oven to 375 degrees F and rub a muffin pan with coconut oil.
  • Place the dates in a microwave-safe bowl and microwave for 30 seconds, until soft. Add them into a large food processor with the pumpkin, oil and egg, stopping to scrape the sides as needed. The dates won't totally break down and that's okay!
  • Add the rest of the ingredients and process until blended.
  • Spoon into 6 muffin cavities (I use an ice cream scoop for rounded tops) and cover with pecans, if desired. Bake for 5 mins. Then, reduce the heat to 350 degrees F and bake another 12-16 minutes until a toothpick inserted in the center comes out clean.
  • Let cool in the pan and then DEVOUR!