Blender Pumpkin Muffins
Made entirely in the blender, these pumpkin muffins are quick, easy, and delicious. Loved my children and adults alike, they're naturally sweetened with dates, are oil-free, and completely vegan. Line your muffin tin, grab your blender, and whip these up for a cozy fall breakfast.
- 2 flax eggs (2 tbsp ground flax seeeds + 6 tbsp water)
- 8 fresh dates
- 1 cup pumpkin puree not pumpkin pie filling
- ¾ cup flaxmilk
- ½ cup applesauce
- 1 tsp vanilla
- 2 tsp baking powder
- 1 tsp pumpkin pie spice
- ½ tsp salt
- ½ tsp baking soda
- 1½ cups whole-wheat flour sub gluten-free flour if necessary
Preheat oven to 350°F and prepare a muffin tin by lining with cupcake liners or spraying with non-stick cooking spray.
Prepare flax eggs by combining flaxseed meal and water. Whisk to combine and allow to sit for 5 minutes until thickened.
Remove pits from dates and pulse in blender until they form a paste. Add wet ingredients (including prepared flax egg) then dry ingredients except flour. Blend until combined.
Add in whole-wheat flour ½ cup at a time pulsing until combined and scraping down the sides between addition of flour. If using exrtas such as raisins, dried cranberries, chocolate chips, walnuts, or pumpkin seeds, fold them into the batter now. Batter will be thick.
Evenly pour batter into prepared muffin pan. Bang tin on the counter a few times to work out any air bubbles in the batter. Top with pumpkin seeds, chocolate chips, or walnuts.
Bake muffins for 20 minutes or until toothpick inserted into the center comes out clean. Allow the muffins to cool completely before removing cupcake liner.