Whole30 Pumpkin Muffins
These whole30 pumpkin muffins are SO easy and made in the blender. You'll never guess the secret ingredient that makes them sugar free!
Servings 6 Muffins
Calories 269kcal
Ingredients
- 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
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.
- Let cool in the pan and then DEVOUR!
Nutrition
Calories: 269kcal | Carbohydrates: 30g | Protein: 6.3g | Fat: 15.2g | Saturated Fat: 5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Cholesterol: 35mg | Sodium: 421mg | Potassium: 156mg | Fiber: 5.8g | Sugar: 23g | Calcium: 9.8mg | Iron: 5.8mg