So I love pumpkin. Not just around Thanksgiving, but all the time. When September rolls in, every where I look seems to be pumpkin flavoured or scented. But I love pumpkin all year long.
So on a whim, I decided to whip up a batch of pumpkin muffins and they are unbelievable. Healthy, refined sugar free and full of protein. Top notch in my books.
Protein Pumpkin Muffins
Adapted from my Sugar Free Banana Muffin recipe
- 1/2 cup vegan butter
- 1 1/2 cups dates (or 1 cup date paste)
- 2 egg replacer (like this brand)
- 1 cup pumpkin puree
- 2 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp vanilla extract
- 3/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 1/4 tsp sea salt
- 1/3 cup hemp seed
- water, as needed
First, pour the dates into a container with hot water and cover. Allow them to soak for 30-60 minutes. Make sure you have enough water in the container that all the dates are submerged.
Once the dates have soaked long enough, throw them into a blender and blend until a smooth paste forms. Once completely blended and smooth, set aside.
Next, preheat the oven to 350 degrees.
In a large bowl, mix the butter and egg replacer together until smooth.
Add the pumpkin puree and the blended dates (date paste) to the butter/egg replacer mixture and stir until smooth.
Add the flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice and vanilla extract and mix until combined. Stir in the hemp seeds until fully combined.
If your mixture is too thick, add water a tablespoon at a time to thin out the dough.
Pour into muffin tins and bake for 15-20 minutes.
Once fully cooked and a toothpick inserted into the muffin comes out clean, remove from the oven and allow to cool.
This recipe makes about 16-18 medium-sized muffins.
Have a great weekend!