Whole Food, Plant-Based Recipe Pumpkin Muffins

Ingredients

• 1½ cups whole wheat pastry flour
  

• ½ cup cornmeal
  
• ½ tsp baking soda
  
• 2 tsp baking powder
  
• 2 tsp pumpkin spice*
  
• 1 T ground flaxseed, plus 3 T water
  
• 1 tsp vanilla
  
• ⅔ cup pitted dates (10-11 dates), weight 6.5 oz
  
• 1 15 oz can of organic pumpkin purée
  
• ¾ cup plant-based milk (almond, soy, or oat)
  
• ¼ cup pecans, chopped

Instructions

1. Preheat oven to 350°F.
2. Place the flour, cornmeal, baking powder, baking soda, and pumpkin spice in a medium bowl, and whisk to combine. Set aside.
3. Make a flax egg by combining the ground flaxseed and water. Set aside for 5 minutes as it gels.
4. In a food processor, blend dates, milk, vanilla and pumpkin until smooth. Add flax egg and blend until combined.
5. Mix the wet ingredients into the dry ingredients. Do not overmix.
6. Fold in half of the chopped pecans. Leave the remaining pecans to decorate the tops of muffins.
7. Using an ice cream/cookie scoop, place batter into silicone muffin cups. Top with remaining pecans. Bake for 20-25 minutes.
8. Cool completely before removing from the tray. If you try to rush pulling the muffins out, they will break.

Chef's Notes