Pumpkin Spice & Date Muffins (Grain Free)

These muffins are delicious. They are perfect for these snowy and grey winter days that could use a little bright spot. They are loaded with vitamin rich winter squash puree and naturally sweetened with dates. They are perfectly spiced and are grain free thanks to the use of coconut flour (which is easy on the digestive system for little growing kiddos). Not only that, but they pack a good amount of protein too! Major win in the mom department when it comes to getting a nourishing snack into my kiddos that won’t cause a blood sugar crash!

My girls both helped my make these muffins and we served them warm out of the oven with some raw whole milk for a nourishing mid afternoon snack.

I hope you and your little ones love these muffins as much as we do! Cheers from our cozy little corner of the world to yours!

Pumpkin Spice & Date Muffins

PREP TIME: 10 minutes    COOK TIME: 25-30 MINUTES    SERVES: 10 standard size muffins

• 1/2 cup Medjool Dates, pitted and chopped (about 5 dates)

• 1/2 cup pumpkin puree (or any roasted winter squash)

• 1/4 cup melted coconut oil or butter

• 4 large eggs

• 1 teaspoon vanilla extract

• 1/2 cup coconut flour

• 1/4 teaspoon baking soda

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground ginger

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon fine sea salt

Preparation

1. Preheat the oven to 400F. Line a standard size muffin tin with paper liners and set aside.

2. Soak the dates in a bowl of boiling water to really soften them up (about 10 minutes) Drain the dates.

3. Add the dates along with the pumpkin puree, coconut oil, eggs and vanilla to a high speed blender (or food processor) and process until completely combined, stopping to scrap down the sides as needed.

4. Add the coconut flour, spices, baking soda and salt and process again until fully incorporated.

5. Divide the batter between the muffin tin and place in the oven. Bake until a toothpick comes out clean when inserted into the center of a muffin, about 25-30 minutes. Cooking times will very from kitchen to kitchen. My muffins were done just after 30 minutes.

   Notes

   There isn’t an alternative for the coconut flour for this particular recipe. The proportions of the wet ingredients account for the way the coconut flour absorbs them so these won’t work with any other flour.