Pumpkin Spice Muffins

Pumpkin Spice Muffins

These pumpkin spice muffins are free of gluten, dairy, eggs, and sugar.

These pumpkin spice muffins are deliciously moist and sweetened with dates. Dates are high in fibre with almost 7 grams of fibre in a 3.5 ounce servings. Dates promote regular bowel movements and are beneficial for blood sugar control. Fibre slows down digestion and helps blood sugar levels from spiking too high after eating. Dates also contain many minerals that are essential for good health. Magnesium, potassium, copper, manganese, iron and vitamin B6. I love using dates in baking as a natural sweetener. Making a date paste, mixing dates with some hot water and blending them is a great way to add them to baking. When using dates in my baked goods I am able to omit using refined sugar.


If you like these muffins and you love pumpkin give my pumpkin, chocolate chips cookies a try.


  • 1 1/2 cup pumpkin puree
  • 10 large medjool dates
  • 1/3 cup almond butter
  • 2 tsp cinnamon
  • 1/4 tsp cloves
  • 1/2 tsp vanilla extract
  • 1 1/2 cups almond flour
  • 1 tsp baking soda
  • pinch sea salt


  1. In a food processor mix pumpkin, dates, and almond butter until smooth
  2. Add in remaining ingredients and spoon into greased muffin tin. I like to use coconut oil in my muffin tin
  3. Bake 350F for 20 minutes
  4. Store in the fridge

Original Recipe by Shirley Plant


About the Author

Written by: Shirley Plant
Shirley Plant is a nutritionist and the author of Finally… Food I Can Eat, a dietary guide and cookbook for people with food allergies, and those looking for healthy, tasty recipes. Shirley offers dietary counselling and menu planning through Delicious Alternatives.

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