Healthy Pumpkin Muffins (Gluten-free & Fruit-sweetened)
User Reviews
5
Healthy Pumpkin Muffins (Gluten-free & Fruit-sweetened)
Description
The recipe blends pitted Medjool dates processed into a base with pumpkin puree, water, vanilla, pumpkin pie spice, salt, and egg. Quick-cooking oats and baking soda are incorporated to form a batter. The use of dates as a sweetener avoids refined sugars, creating natural sweetness, while oats provide structure and fiber. Baking at 350ºF results in muffins with a moist crumb that hold their shape.
Optional add-ins like dried fruit or pumpkin seeds offer added texture and flavor contrasts. The spices and pumpkin provide aromatic depth typical of autumn treats. The batter can be portioned into standard or mini muffin tins, adjusting baking time accordingly.
These muffins suit those seeking a baked good without gluten or refined sugar, relying on real food ingredients. The recipe is straightforward and adaptable, working well for snack or breakfast.
Notes include baking tips for mini muffins, mentioning they produce about 20 mini muffins baked at 350ºF for 13 minutes, providing guidance for portion size variations.
Ingredients
- 3/4 cup Medjool dates , pitted (6 ounces)
- 1/2 cup pumpkin not pie filling, puree
- 2 tablespoons water
- 1/2 teaspoon salt
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1 egg
- 1 cup oats quick-cooking
- 1/2 teaspoon baking soda
Optional Add-Ins
- 1/3 cup dried fruit (like raisins or cranberries)
- 1/4 cup pumpkin seeds hulled
Instructions
- Line a muffin tin with 7 muffin cups (I use these silicone liners) and preheat your oven to 350ºF. Place the dates in a large food processor fitted with an S blade, and process them until broken down slightly. It's okay if they form a ball.
- Use a spatula to break up the dates if they have formed a ball, then add in the pumpkin, water, salt, pumpkin pie spice, vanilla, and egg. Process again until smooth.
- Add in the oats and baking soda to the mixture and process again, until a batter is formed. If the batter appears very thick, you can add 1-2 more tablespoons of water to help thin it out a bit. Fold in the dried fruit and seeds, if you want to add them for added texture. (Omit if you have picky kids that don't like texture.)
- Use a 1/4 cup to scoop the batter into the lined muffin cups. Bake until the muffins have risen and feel firm when you lightly touch them in the center, about 20 to 22 minutes. Let them cool for at least 20 minutes in the pan before serving.
- Muffins can be stored at room temperature for a couple of days, but for best shelf life I recommend storing them in an airtight container in the fridge for up to one week.
Notes
- To make mini muffins, bake 20 at 350ºF for about 13 minutes.
- The recipe uses dates for sweetness and oats for gluten-free texture.
- Optional dried fruit and pumpkin seeds add extra texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7Serving
Amount Per Serving
Calories 82 kcal
% Daily Value*
| Calories | 82kcal | 4% |
| Carbohydrates | 17g | 6% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Cholesterol | 23mg | 8% |
| Sodium | 270mg | 11% |
| Potassium | 174mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 2925IU | 59% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 45mg | 5% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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