Pumpkin Spice Muffins

4 large pitted dates, soaked in super hot water for 10 minutes
1 cup unsweetened non-dairy milk(225ml)
2 tablespoons apple cider vinegar
2 1/2 cups regular rolled oats(250g)
2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon ginger powder
1/4 teaspoon ground cloves
1/8 teaspoon salt
2 tablespoons date soaking water
1 cup 100% pure pumpkin puree(240g)
1/4 cup 100% pure maple syrup(60ml)
2 tablespoons sunflower seed butter (or any other nut or seed butter)
1 tablespoon vanilla extract
1/2 cup chopped pecans (50g)
1/2 cup raisins (75g)

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 blender and process into a powder. Transfer to a large mixing bowl. (no need to wash your blender)

Place 2 tablespoons of the 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 comes out clean. Cool completely before storing.

Recipe from cleanfooddirtygirl.com