These whole30 pumpkin muffins are SO easy and made in the blender. You'll never guess the secret ingredient that makes them sugar free!
Course Snack
Cuisine American
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 6Muffins
Calories 269kcal
Author FoodFaithFitness
Ingredients
1CupDeglet Noor Dates,Halved (156g)
6Tbsp Canned pumpkin puree
2TbspCoconut oil, melted
1Large egg
1CupAlmond flour *(100g)
3TbspCoconut flour, packed (33g)
1/2TbspPumpkin pie spice
1tspBaking powder
1/2tspBaking soda
1/2tspSalt
Chopped pecans,optional for topping
Instructions
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.