Name: Pumpkin Pecan Muffins
Yield: 24
Ingredients: 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 organic raisins; 1 cup chopped pecans; 2 teaspoons pure vanilla bean powder or alcohol-free vanilla extract; 2 teaspoons cinnamon; 1 teaspoon ground ginger; 1/2 teaspoon ground cloves; 1/2 teaspoon ground allspice; 1/4 teaspoon ground nutmeg

Serves

Ingredients

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 organic raisins

1 cup chopped pecans

2 teaspoons pure vanilla bean powder or alcohol-free vanilla extract

2 teaspoons cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon ground allspice

1/4 teaspoon ground nutmeg

Instructions

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 F. Line cupcake pans 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.

Nutrition Facts

Calories 193, Protein 5 g, Carbohydrates 33 g, Sugars 16 g, Total Fat 5.9 g, Saturated Fat 1.6 g, Cholesterol 0 mg, Sodium 128 mg, Fiber 5.4 g, Beta-Carotene 2519 ug, Vitamin C 6 mg, Calcium 70 mg, Iron 2.1 mg, Folate 74 ug, Magnesium 54 mg, Potassium 503 mg, Zinc 0.9 mg, Selenium 2.6 ug

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Pumpkin Pecan Muffins