We don't care if it's pumpkin season or the middle of April, we're eating these pumpkin muffins all year long. We highly recommend adding chocolate chips before you put these lovely pumpkin muffins in the oven. So delicious! These muffins are sweetened with date syrup which makes the end result moist and fluffy!
2 cans pumpkin
1 1/4 cups of date syrup
4 tsp vanilla extract
2 1/4 cups of oat flour
2 tsp baking soda
4 tsp cinnamon
1 tsp nutmeg
1 tsp cloves
8 oz. cream cheese softened
6 tbsp butter softened
1 cup date sugar
8 TBSP date syrup
Grease jumbo muffin tins or line with parchment tulip liners.
Whisk together wet ingredients in large bowl. Whisk together dry ingredients in small bowl, then add to wet, mixing until thoroughly combined.
Bake at @ 340 degrees for 25-30 min. Makes 1 dozen jumbo muffins or 18 full-size regular muffins.
For cream cheese frosting:
Combine in bowl with mixer and beat until combined.
Cool and frost those little beauties with the cream cheese frosting and sprinkle with pecans!
Our favorite way to eat these at Date Lady headquarters is with a big dollop of icing and some crushed pecans sprinkled on the top!
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