Pumpkin Spice Muffin Tops
- kaylacaranay
- Oct 3, 2023
- 2 min read
Updated: Nov 6, 2023
Delicious and full of pumpkin and warm spices, Perfect for you PSL season craving. All naturally sweetened with Dates and Banana!
Satisfy you PSL Cravings with Soft Chewy Muffin Tops
Inspired by one of my favorite recipe developers/blogger Angela of "OH she glows" banana bread muffin tops. I am that "basic mom" who always loves PSL season. Sticking to whole foods, I had to develop a warm and chewy pumpkin version for the whole family. These are School safe too!
Pumpkin Spice Muffin Tops
Ingredients
300g Pitted Dates (soaked in hot water for 10min)
70g Banana (1/2 large)
175g Pumpkin pure (not pumpkin pie filling) (3/4 Cup)
60g Softened Coconut Oil (1/4 Cup)
210g Rolled Oats (2 Cups)
35g Raw Pumpkin Seeds (1/4 Cup)
1 Tsp Baking Powder
1 Tsp Pure Vanilla Extract
1/2 Tsp Fine Sea salt
1/2 Tsp Ginger spice
1 Tsp Cinnamon
1TBS Pumpkin Pie Spice
Directions
Preheat to 350°F and line baking sheet with parchment paper.
Add Banana, softened coconut oil, softened dates (discard hot water) and pumpkin pure in a food processor. Pulse until all ingredients are combined and smooth. Roughly 1 minute. (may be small date particles, that's okay)
Add Baking powder, Cinnamon, sea salt, ginger, pumpkin pie spice and vanilla to food processor and blend for 20 seconds until combined.
Add 1.5 Cups of Rolled oats to food processor and blend until fully incorporated. roughly 1 minute.
Add remaining oats and pumpkin seeds to food processor and blend again until all ingredients are incorporated.
With a 1/4 cup measuring spoon, scoop levelled batter and plop onto parchment lined cookie sheet. Flatten to 1" thick with back of spoon. Batter should make 11-12 muffin tops.
Bake for 15-18 minutes or until bottoms are golden brown, Rotating sheet halfway through.
Let cool for 5 minutes before transferring to cooling rack.
Store in an airtight container up to 5 days in the refrigerator, or freeze in freezer safe container for 1 month. (We all know they wont last that long anyways.)
Commentaires