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Vegan Pumpkin Spice Muffins

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 muffins

Ingredients
  

  • 3 cups rolled oats, blended into flour
  • 2 tbsp pumpkin pie spice
  • 1 cup date paste - 15 pitted medjool dates with 1 cup hot water
  • 1 cup pumpkin puree
  • 1 1/2 cups nondairy milk - I use unsweetened almond milk

Instructions
 

  • Preheat the oven to 350 degrees.
  • In a large bowl, mix the oat flour and pumpkin pie spice.
  • Add the date paste, pumpkin puree and nondairy milk and stir into a thick batter.
  • Use a 1/3 cup to portion out each muffin (I recommend using silicone liners for easy removal so they don't stick to the pan) and bake for 30 minutes.
  • Let the muffins cool for at least 30 minutes in the pan before removing - they'll still be soft on the bottom, so be careful when turning them out. Let them cool completely at room temperature and they'll firm up quite a bit.
  • Add any toppings of your choice and enjoy! Store leftovers in the refrigerator.