This recipe is adapted from the Easy Pumpkin Muffins in The China Study Cookbook, by LeAnne Campbell. Just like LeAnne, I use whole foods for sweetening when I can, and I decided to make this recipe using date cream—with excellent results. Sweet, moist, and delicious, these don’t beg for even a hint of jam.
Makes about 10 muffins
10 pitted Medjool dates (about 1 cup)
½ cup water
2 cups whole wheat pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon allspice
½ teaspoon ginger
½ teaspoon nutmeg
½ teaspoon salt
½ (16-ounce) can pumpkin puree (about 1 cup)
¼ cup soured plant milk
⅓ cup applesauce
½ cup raisins
½ cup chopped walnuts (optional)
For the date cream
Cover the pitted dates generously with water and soak for a couple of hours or
overnight. Drain, saving the water to use as part or all of the ½ cup of water in the recipe. Add the soaked dates and the water to a food processor or blender. Blend to a rich paste.
For the muffin base
Preheat the oven to 350 degrees.
Line a 12-cup muffin pan with paper liners (or use a silicone pan).
Mix together the dry ingredients in a large bowl.
In a separate bowl, combine the wet ingredients, including the date cream. Add to the dry ingredients until just mixed.
Fill the prepared muffin cups to the top and bake for 40–45 minutes, until the tops bounce back when lightly pressed. Muffins will be moist and flavorful.
Remove from the oven and let stand for 1–2 minutes, then remove the muffins
from the pan and serve as is or with your favorite jam. Store in an airtight container.