Sunday, October 10, 2010

Pumpkin Carrot Date Muffins

This is another variation to pumpkin muffins. I found that they got even better with time. I had some later in the evening, and they were so moist and yummy. Pumpkin breads are my favorite.


1 can Pumpkin 29 oz
1 C Sucanat or 1 C Brown Sugar
1/3 C Coconut oil or Olive Oil
4 eggs
4 C grated carrots
1 tsp Vanilla
1 C Dates
1/2 C Water
3 C Spelt Mixture * or Whole Wheat Flour
1 tsp Salt
1 T Pumpkin Pie Spice
2 tsp Baking Soda
1 T Baking Powder
1/2 tsp Cardamom


1. Beat together Pumpkin, sugar, oil, egg, vanilla and carrots in a bowl. Put dates and water in a food processor or blender. Blend until all chopped up into a liquid form add to other wet ingredients.

2. Mix all the dry ingredients together in a seperate bowl.

3. Pour Dry ingredients into wet mixture. Mix until combined. Don't overstir.

4. Fill Greased muffin tins. Bake 350 18-20 min. Or until cooked all the way through.

Made 60 Mini Muffins. You could freeze some to have on hand.

* Spelt Mixture was left over from when I ground 6 C Spelt 2 C Kamut 1 C Oat Groats


  1. I made these today with a little variation. Used applesauce instead of oil, raisins instead of dates, half spelt flour, half white and added chocolate chips. They were delicious. I shared them as treats with some sisters I visted. Thanks for your posts.