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Pumpkin Pecan Muffins

Pumpkin Pecan Muffins

Serves: 24

Category: Breakfast
Author: James Rohrbacher

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Rated by: 5 members

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These tasty muffins will put you in the fall spirit. Check out the amazing assortment of good-for-you ingredients!

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2 1/2 cups chopped, pitted dates
1 cup fresh carrot juice
2 cups garbanzo bean flour
3/4 cup millet, ground into flour
1/2 cup oats, ground into flour
1 1/2 tablespoons ground chia seeds
3 teaspoons baking powder
1 teaspoon baking soda
2 cups cooked pumpkin puree
1 very ripe banana
3 tablespoons Dr.Fuhrman's Spicy Pecan Vinegar (or 2 teaspoons apple cider vinegar)
11/2 cup chopped apple
1/2 cup cooked garbanzo beans
1 1/2 cups shredded raw pumpkin, sweet potato or carrots
9 ounces wilted and chopped fresh spinach
1/2 cup shredded unsweetened coconut
3/4 cup unsulfured golden raisins
1 cup chopped pecans
1 tablespoon vanilla extract
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg


Bring the chopped dates and carrot juice to a boil in a small saucepan. Remove from the heat, cover and let sit for 15 minutes.

Preheat oven to 350 degrees. Line 2 cupcake pans (12 each) with paper liners and give them a very light spray of vegetable oil. (or use parchment paper liners to eliminate the oil altogether)

Mix flours, baking powder, and baking soda in a small bowl. Set aside.

In blender or food processor, puree the dates (along with the carrot juice soaking liquid), the pumpkin puree, the banana, the vinegar, the apples and the garbanzo beans.

Pour the puree into a large bowl; add the shredded raw pumpkin, chopped spinach, coconut, raisins, pecans, vanilla and spices and mix thoroughly.

Finally, fold in the flour mixture until blended, but do not over mix.

Fill the cupcake liners to the top and bake for 50-60 minutes, rotating after 35 minutes, until a toothpick inserted into the center comes out clean. Let cool in the cupcake pan for 10 minutes, then remove to a wire rack to cool completely. Store in the refrigerator.

Note: These muffins freeze very well.

Calories 195; Protein 5 g; Carbohydrates 34 g; Sugars 17 g; Total Fat 5.9 g; Saturated Fat 1.6 g; Cholesterol 0 mg; Sodium 129 mg; Fiber 5.4 g; Beta-Carotene 2519 ug; Vitamin C 6 mg; Calcium 71 mg; Iron 2.1 mg; Folate 74 ug; Magnesium 54 mg; Potassium 507 mg; Zinc 0.9 mg; Selenium 2.6 ug

Comments (7):



10/19/2017 09:11 PM

Rated this recipe: (no rating)

Too many ingredients for me!! Would love to have a servant who could make this.  

kmwilber replies:

10/20/2017 01:25 AM

Rated this recipe: (no rating)

Well, almost half the ingredients are just spices and leavening, no prep, just measure.   I'll be trying this on a day when I have time to bake.   The "24 servings" and "feezes well" means it should be worth the effort.


10/19/2017 10:51 PM

Rated this recipe: (no rating)

Ditto, I read the first list and thought it was over the top with ingredients. Imagine what I thought when I realized that was only half the list! NO WAY!


10/20/2017 07:54 AM

Rated this recipe: (no rating)

Yep, ingredient list is pretty funny but such yummy stuff and so fun to mix together and now I’m jonesing for them. Wouldn’t a walnut or two be just ducky in these!  


10/22/2017 10:15 AM

Rated this recipe:

As with many of James Rohrbacher's recipes, this is wonderfully creative and quite a labor of love.  I have sought out his recipes in Dr. Fuhrman's database because they tend to be very good when made with the best ingredients available.  However, they are work and this one was no exception.  This recipe took me 2.5 hours to put together and that was without interruption.  Fortunately, it went over really well with my four small children with the additon of a date-cashew frosting I put together.  I used kuri squash as the pumpkin/sweet potato/carrot item, and I substituted great northern beans for garbanzo because that is what I had.  I used Bob's Red Mill crumbled dates instead of the fresh ones I buy from the Date People.  I did this to save time in pitting and chopping the dates, but the flavor of the Bob's pales in comparison to direct-sourced dates.  The dates are the recipe's sweetner, and I suggest those making the recipe use the sweetest ones available.  

The recipe leaves out what to do with the millet, oats, and chia.  I mixed them in with the garbanzo flour.  

As the recipe suggests, I used paper liners and sprayed them with Pam olive oil spray.  The liners stuck to the cupcakes, and I had to carefully excise them with a paring knife.  I made these right before bed and let them sit out overnight so perhaps it was the time I let them sit that made them stick.  

I often read the comments to gain information for tips and tricks before making a recipe.  Comments from those who have not made the recipe do not add much to the knowledge base. 


10/24/2017 07:44 PM

Rated this recipe:

I was a little intimidated  by the amount of ingrdients... but so glad I  made them!!!!! Well worth effort. I too put my millet, Chia ,and oats with the flour. Yummy ,a winner. Thank you.


11/02/2017 07:46 AM

Rated this recipe:

Outstanding recipe!  My friends and family all love.  Thank you!


05/27/2018 08:08 PM

Rated this recipe:

To begin with—-these muffins are fabulous!! Healthy and delicious! One can’t go wrong. Everyone who has eaten these muffins loved them and almost all are NOT vegan, nor shun sugar (haha).

Yes the recipe takes time and I’m getting much better in the flow of it. However, every time I make this recipe I must add carrot juice to make batter the right consistency for muffins. Thank goodness I cook and bake a lot, plus I’ve been doing so for MANY years, and I’m comfortable adjusting the recipe as needed. BUT am I the only one who has found this to true? Just wondering and asking....

i finally have returned to this site to see if anyone else had mentioned this.

I will be eating these muffins for as long as I can stand and bake!!!

Healthy eating to all!!!