Ingredients

• Egg3
• Pumpkin puree3/4 cup
• Date4, pitted
• Peanut butter1/2 cup
• Avocado oil3 tbsp
• Whole wheat flour1/4 cup
• Spices, cinnamon1 tsp
• Spices, pumpkin pie1/2 tsp
• Baking soda1/4 tsp
• Baking powder1 1/2 tsp

Steps

1. 1. Preheat oven to 356F (180C) and grease your mini muffin tray.
2. 2. Add the dates to a glass container and cover them with water. Microwave for 1 minute and set aside for 5 minutes (be careful as it will be very hot).
3. 3. Drain water from dates as much as possible squeezing with a fork.
4. 4. Add all ingredients to a blender and blend until smooth. You may need to use a spatula to scrape down the sides a few times until the ingredients are fully combined
5. 5. Spoon the batter into a mini muffin tray. I used about 1 tbsp of batter for each mini muffin and could make 24 of them.
6. 6. Bake for about 15 minutes, test with a toothpick and remove from oven when it comes out clean.
7. 7. Let them cool for 5-10 minutes and transfer to a wire rack to finish cooling.
8. 8. Enjoy or freeze for later!