• prep: 10 min
• cook: 30 min
• total: 40 min

servings:

Pumpkin pie spice and canned pumpkin make these muffins perfect for fall. If you don’t have the ready-made spice blend, use 1½ teaspoons ground cinnamon plus ½ teaspoon ground nutmeg.

• 11/2 cups canned pumpkin
• 3/4 cup pitted whole dates
• 3/4 cup unsweetened almond milk
• 1 teaspoon vanilla
• 1 tablespoon ground flaxseeds
• 11/2 cups whole wheat pastry flour
• 1/2 cup oat flour
• 2 teaspoons regular or sodium-free baking powder
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt
• 2 tablespoons broken pecans

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