Vegan Gluten-Free Date-Sweetened Pumpkin Muffins
Ingredients
- 1 cup soaked dates
- 1 cup of pumpkin purée
- 1 cup of plant-based milk
- 1 tbsp of apple cider vinegar (ACV)
- 20 drops of stevia (optional)
- 1 tsp of vanilla extract or paste
- 1 cup of teff flour
- 1 cup of almond flour
- 1/3 of a cup of almond butter
- 2 tsp of baking powder
- 1 tsp of baking soda
- 2 tsp of pumpkin spice or cinnamon (or both)
- 1 tsp of salt
Preparation
Note: These muffins aren’t super sweet as they use stevia and dates; consider serving with coconut cream or milk for added sweetness.
Preheat oven to 350°F. In a bowl, add apple cider vinegar to the plant-based milk and let it sit for 10 minutes.
In a blender, add soaked dates, the milk-ACV mixture, almond butter, and stevia (if using). Blend until smooth.
Add pumpkin purée and vanilla extract or paste to the blender and blend until smooth.
In a separate bowl, add all dry ingredients: teff flour, almond flour, baking powder, baking soda, pumpkin spice or cinnamon, and salt. Mix thoroughly.
Add the blended wet ingredients to the dry ingredients and mix well.
Pour the batter into a muffin tin with or without liners and bake at 350°F for 25 minutes.
Let cool for 15 minutes. This recipe makes 9 muffins.
