Healthy Pumpkin Pie Muffins
8 portions
30mThese quick, gluten free blender muffins can be easily adjusted to use any fruit or vegetable you have on hand, and they're a great grab-and-go breakfast option.
What you will need
16 Pitted Dates
1/2 tsp Salt
1 Tbsp Baking Soda
1 Tbsp Pumpkin Pie Spice
1/2 cup Maple Syrup
4 Eggs
15 oz. Pumpkin Puree
1 cup Olive Oil
4 cups Rolled Oats
(Nutritional facts 340 calories, 25.96 g fat, 20.55 g carbohydrates, 7.85 g protein, 335 mg cholesterol, 588 mg sodium)How to cook
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Place the dates in a blender. You'll need a good strong blender to get the best results with this recipe.
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Add the salt.
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Add the baking soda.
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Add the pumpkin spice.
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Add the maple syrup.
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Crack the eggs into the mix. Watch out for shells.
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Add the pumpkin puree.
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Pour the Olive oil into the blender.
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Add the oats and blend. This should be a bit of a challenge, even with a great blender. Pulse and stir until you get the mix down to a chunky puree. It shouldn't be smooth, just evenly mixed.
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Pour into a greased muffin tin. This batter doesn't rise much, so you can fill the molds nearly to the top.
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Bake the muffins. Time will vary with the size of your muffin molds. Bake until the tops are browned and beginning to darken and a knife inserted at center withdraws clean.
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