Whole wheat graham flour plays with the natural sweetness of pumpkin in these vegan, oil-free muffins. Dates and pecans add a touch of richness, but this plant-based recipe stays healthy and free of refined sugar. Make this dairy-free, vegetarian recipe a regular for Fall brunches or satisfying snacking any time of year.
MEDIUM Servings: 12 Ready In: 40 minutes
3/4 cup pitted dates (165g)
1 1/2 cup canned pumpkin puree (360g)
3/4 cup plain almond milk
1 tsp vanilla
1 tbsp ground flax meal
3 tbsp warm water
1 1/2 cup Whole Wheat Graham Flour (240g)
1/2 cup oat flour (45g)
2 tsp baking powder
1/2 tsp baking soda
2 tsp pumpkin pie spice (Cinnamon, clove, nutmeg)
1/4 tsp. salt
2 tbsp pecan pieces
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Preheat oven to 350F.
For the wet ingredients: Combine the almond milk, pumpkin puree, dates, and vanilla in a microwave-safe container. Microwave 2:30 minutes, to soften the dates. Set aside and let cool slightly.
To make the flax "egg": Combine the flax meal with the 3 tbsp. warm water. Set aside 5 minutes until gooey and egg-like.
For the dry ingredients: Sift together the graham flour, oat flour, baking powder, baking soda, salt, and pumpkin pie spice blend.
Place the microwaved date mixture into a food processor.n Blend until smooth. Add the flax egg and blend another 10 seconds.
Add the sifted dry ingredients to the food processor. Puree just until the mixture comes together, only 10-15 seconds.
Portion about 1/3-1/2 cup batter into grease-free muffin liners. If not using grease-free liners, you'll want to lightly spray your muffin liners. Sprinkle on the pecan pieces. Use your fingers to lightly press the pecan pieces into the batter of the muffins.
Bake at 350 for about 30-35 minutes, until a toothpick can be inserted for 5 seconds and come out clean.
Let cool at least 10 minutes before serving.
Chef's Tip: Graham flour is made from whole wheat flour. If it's not available, simply substitute with whole wheat pastry flour. You can also substitute Pumpkin Pie spice blender with 1/2 tbsp cinnamon + 1/2 tsp nutmeg
Yield: 12 muffins
Amount Per Serving (1 muffin)
Calories From Fat (41%) 83.61
% Daily Value
Total Fat 9.94g 15%
Saturated Fat 1.64g 8%
Cholesterol 0mg 0%
Sodium 195.52mg 8%
Potassium 295.32mg 8%
Total Carbohydrates 24.41g 8%
Fiber 4.22g 17%
Protein 7.93g 16%
Calcium 0.68mg <1%
Iron 79.87mg 444%
Vitamin A 6.48IU <1%
Vitamin C 0.02mg <1