Ingredients
- 1 cup Deglet Noor dates, halved (156 grams)
- 6 tablespoons canned pumpkin purée
- 2 tablespoons coconut oil, melted, plus extra for greasing pan
- 1 large egg
- 1 cup almond flour (100 grams)
- 3 tablespoons coconut flour, packed (33 grams)
- 1/2 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Chopped pecans, optional for topping
Instructions
- Heat your oven to 375 degrees Fahrenheit and grease 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 purée, coconut 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 (except the optional chopped pecans) 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 Fahrenheit and bake another 12 to 16 minutes until a toothpick inserted into the center comes out clean.
- Let cool in the pan and then enjoy!
