Healthy Pumpkin Spice Muffins – Made with Whole Grains & Natural Sweeteners

These Pumpkin Spice Muffins are a wholesome version of the classic treat. Made with whole wheat pastry flour, oat flour, and sweetened naturally with dates, they’re perfect for enjoying all the cozy flavors of fall without the refined sugars or unhealthy fats.

Ingredients

• 1 ½ cups canned, unsweetened pumpkin

• ¾ cup pitted, whole dates

• ¾ cup unsweetened almond milk

• 1 tsp vanilla

• 1 tbsp ground flax seeds

• 1 ½ cups whole wheat pastry flour

• ½ cup oat flour (ground oats)

• 2 tsp baking powder

• ½ tsp baking soda

• 2 tsp pumpkin spice mix

• ½ tsp salt

• 2 tbsp chopped pecans

Directions

1. Preheat Oven: Set oven to 350°F and line 12 muffin cups with liners.

2. Warm Pumpkin Mixture: Microwave pumpkin, dates, milk, and vanilla for 2.5 minutes (or heat on stove) until warm and dates are softened.

3. Prepare Flax Egg: Mix ground flax seeds with 3 tbsp warm water and let sit for 5 minutes.

4. Blend Wet Ingredients: Process the pumpkin mixture in a food processor until smooth. Add the flax mixture and blend.

5. Combine Dry Ingredients: In a separate bowl, mix whole wheat pastry flour, oat flour, baking powder, baking soda, pumpkin spice mix, and salt.

6. Mix Wet & Dry: Add the dry ingredients to the wet mixture in the food processor, blending for 10-15 seconds until slightly lumpy.

7. Bake Muffins: Fill muffin cups 2/3 full, top with chopped pecans, and bake for 30-35 minutes.

8. Cool & Enjoy: Let muffins cool on a rack before serving.

Tasty Variations

• Add cranberries for a burst of tartness.

• Use chopped walnuts instead of pecans for a different nutty flavor.

• Drizzle with maple syrup glaze for extra sweetness.

Enjoy these muffins warm with a cup of coffee or tea!