Pumpkin Oat Icebox Muffins (Vegan/Gluten Free/SugarFree)

Adapted from Detoxinista

3/4 cup Medjool dates , pitted (6 ounces)
1/2 cup pumpkin purée
1 egg (or flax “egg” (1 tablespoon flax mixed with 2.5 tablespoons water—let sit for 3 minutes)
2 tablespoons water
1/2 teaspoon pumpkin pie spice
1 teaspoon baking soda
1 teaspoon vanilla extract
1 cup rolled oats
1/3 cup cranberries, divided
1/3 cup pumpkin seeds, divided

Instructions

• Step 1–Pre-heat oven to 350º. Grease a muffin tin.

• Step 2–In a food processor mix the following until well blended:
  • 3/4 cup Medjool dates, pitted (6 ounces)
  • 1/2 cup pumpkin purée
  • 1 egg (or 1 flax “egg: 1 tablespoon flax mixed with 2.5 tablespoons water—let sit for 3 minutes)
  • 2 tablespoons water
  • 1/2 teaspoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract

Step 3–Add 1 cup rolled oats and blend until a batter is formed. If the mixture seems very thick add water, 1 tablespoon at a time, to help thin it out a bit.

• Step 4–Stir in the following:
  • 1/3 cup cranberries (set aside a small handful for sprinkling on top)
  • 1/3 cup pumpkin seeds (set aside a small handful for sprinkling on top)

• Step 5–Use a 1/4 cup to scoop the batter into the lined muffin cups. Bake until the muffins have risen and feel firm when you lightly touch them in the center, about 20 to 22 minutes. For mini muffin tins (makes about 20 mini muffins), bake for about 13 minutes.

• Let them cool for at least 20 minutes in the pan before serving.

Note: For best results refrigerate until completely chilled before serving. They are moister and sweeter when they are cold.
Store in the refrigerate for a few weeks.

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Pumpkin Oat Icebox Muffins (Vegan/GF)

Vegan, gluten free, no refined sugar, and no oil! I've named these Icebox Muffins because they truly taste best cold. This is a phenomenon I am noticing with my healthier muffins that are low in sugar. Fresh out of the oven they almost taste mealy and lack sweetness, but once they are chilled they transform into a tender, sweet, delicious treat.

Ingredients

• 3/4 cup Medjool dates, pitted (6 ounces)
• 1/2 cup pumpkin purée
• 1 egg (or 1 tablespoon flax mixed with 2.5 tablespoons water—let sit for 3 minutes)
• 2 tablespoons water
• 1/2 teaspoon pumpkin pie spice
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 cup rolled oats
• 1/3 cup cranberries, divided
• 1/3 cup pumpkin seeds, divided

Instructions

1

Pre-heat oven to 350-F.

2

In a food processor mix the dates, pumpkin, flax "egg" (or regular egg), water, pumpkin pie spice, baking soda, and vanilla until well blended.

3

Add the oats and blend until a batter is formed. If the mixture seems very thick add water, 1 tablespoon at a time, to help thin it out a bit.

4

Stir in the pumpkin seeds and cranberries, leaving out a few to sprinkle on top.

5

Use a 1/4 cup to scoop the batter into the lined muffin cups. Bake until the muffins have risen and feel firm when you lightly touch them in the center, about 20 to 22 minutes. Let them cool for at least 20 minutes in the pan before serving.

6

For best results refrigerate until completely chilled before serving. They are moister and sweeter when they are cold.

7

Allow to cool completely (they taste sweeter and better when cold). Store in the refrigerate for a few weeks.

Notes

To make into bars: Spread the batter evenly on a parchment lined baking pan or dish. I use one approximately 8 x 9.5. Sprinkle with a few cranberries and pumpkin seeds. Bake for 20 minutes. Allow to cool completely. Store in the refrigerate for a few weeks.