These Easy Gluten-Free Healthy Vegan Pumpkin-Spiced Muffins are going to be your new favorite fall treat!They are fluffy in the middle, packed full of spice, and made with only HEALTHY ingredients! Vegan + WFPB!
2large dried figs or pitted datessoaked in hot water for 10 minutes
1/2cup/118ml unsweetened non-dairy milk
1tablespoonapple cider vinegar
1 1/4cups/125g regular rolled oatsGluten-free if needed
1/4!teaspoon ground nutmeg
1/6teaspoonground clovesor 1 whole clove, the processsor will grind it
1/2cup/ 120g 100% pure pumpkin puree or sweet potatoboiled and mashed
2tablespoonsof pure maple syrup60ml1 (or sweetener of choice)
1tablespoonsunflower seed butteror any other nut or seed butter
1/4cup/25g chopped pecansor pumpkin seeds for a nut-free version
1/4cup/37g raisinsor dried fruit of choice
Preheat your oven to 350°F (175°C) and line your muffin tin with liners.
Add the non-dairy milk and the apple cider vinegar to a small mixing bowl. Mix and set aside for now.
Place the oats, cinnamon, baking powder, baking soda, ground nutmeg, ginger, ground cloves, and salt in your high-speed blender or food processor and process into a powder. Transfer to a large mixing bowl. (no need to wash your blender)
Place 2 tablespoons of the fig/date soaking water in your blender and then discard the rest of the soaking water. Add the dates to the blender, along with the non-dairy milk/vinegar mixture, pumpkin puree, maple syrup, seed or nut butter, and vanilla. Blend until smooth.
Transfer the liquid mixture to the bowl with the dry ingredients and gently mix (don't over mix or your muffins will get hard). Fold in the chopped pecans and raisins.
Divide the batter evenly between the 12 muffin liners, filling them to the very top of the liners.
Bake for 18 - 20 minutes, until a toothpick, or a cake tester comes out clean. Cool completely before storing
The muffins will keep well inside an air-tight container at room temp for up to 3 days!