Pumpkin Muffins

Pumpkin Muffins


3 cups oats
3 tablespoons pumpkin pie spice (see NOTES)
Pinch salt
Chopped walnuts (optional)
2 tablespoons vanilla
1 1/2 cups puréed pumpkin
1/4 cup whole cranberries, rinsed
3/4 cup cannellini beans
8 dates, pitted and soaked in warm water to soften
1/2 cup fresh brewed black, chai or pumpkin spiced tea


Process oats, salt and spice into a food processor and pulse until you get a flour texture, then place in a large bowl. Add the walnuts to dry ingredients, if desired.

Place the remaining ingredients into the food processor and blend until smooth, with small specks of cranberry.

Add this mixture to the dry ingredients and mix completely. Since there is no gluten, don’t worry about over mixing as the product will not toughen.

Place in muffin cups (makes 18) and fill most of the way to the top. Optional: top with more fresh cranberries and/or walnuts.

Bake in 350 degree oven until toothpick comes out clean, about 10-15 minutes.

~~Copyright 2015 by Lauren Bradford (aka The Food Puzzler)~~

NOTES: Make your own pumpkin spice blend if you have the spices on hand: 2 tablespoons cinnamon, 1 teaspoon each ground ginger and ground nutmeg and 1/2 teaspoon each ground cardamom and clove. Or add your own preferred pumpkin-friendly spices. 😊



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