Ginger Spice Muffins
- Prep Time15 min
- Cook Time30 min
- Total Time45 min
- Yield12 jumbo muffins
Ingredients
- 2 cups pitted dates
- 1 cups water
- 6 tbsp ghee, melted
- 1 can pumpkin (15 oz)
- 1/2 cup almond butter
- 2 tsp vanilla
- 6 eggs
- 3/4 cup almond flour
- 1-1/2 tsp baking powder
- 1-1/2 tsp baking soda
- 1/2 tsp sea salt
- 3 tsp ground cinnamon
- 3 tsp ground ginger
- 1-1/2 tsp ground cloves
Preparation
1
- Preheat oven to 350 F.
- Rough chop dates.
- Add dates and water to a small saucepan. Bring to a simmer.
- Remove from heat, add ghee, cover and let stand for 10 minutes.
- Using a hand blender, puree the date mixture until smooth.
- Combine the dry ingredients (almond flour, baking powder, baking soda, salt, cinnamon, ginger, cloves) in a bowl and set aside.
- Place pumpkin, almond butter and vanilla in a bowl or stand mixer. Mix at medium speed to combine all ingredients.
- Add date mixture to the pumpkin mixture and mix until well blended.
- Mix in eggs, one at a time, to incorporate into the batter.
- Slowly add the dry ingredients to the batter. Mix until batter is smooth and well combined.
- Fill paper-lined jumbo muffin tins about 3/4 full. Using a #8 ice cream scoop (1/2 cup) works well for portioning out the batter.
- Bake for 30-35 minutes until tester comes out clean.
- Transfer to wire rack and let cool.
