4largepitted dates, soaked in super hot water for 10 minutes
1cupunsweetened non-dairy milk(235ml)
2tablespoonsapple cider vinegar
2 ½cupsregular rolled oats(250g)
2teaspoonscinnamon
1teaspoonbaking powder
1teaspoonbaking soda
½teaspoonground nutmeg
½teaspoonginger powder
¼teaspoonground cloves
⅛teaspoonsalt
2tablespoonsdate soaking water
1cup100% pure pumpkin puree(240g)
¼cup100% pure maple syrup(60ml)
2tablespoonssunflower seed butter (or any other nut or seed butter)
1tablespoonvanilla extract
½cupchopped pecans(50g)
½cupraisins(75g)
Instructions
Preheat your oven to 350°F (175°C) and line your muffin tin with liners.
Add the non-dairy milk and the apple cider vinegar to a small mixing bowl. Mix and set aside for now.
Place the oats, cinnamon, baking powder, baking soda, ground nutmeg, ginger, ground cloves and salt in your blender and process into a powder. Transfer to a large mixing bowl. (no need to wash your blender)
Place 2 tablespoons of the date soaking water in your blender and then discard the rest of the soaking water. Add the dates to the blender, along with the non-dairy milk / vinegar mixture, pumpkin puree, maple syrup, seed or nut butter, and vanilla. Blend until smooth.
Transfer the liquid mixture to the bowl with the dry ingredients and gently mix (don't over mix or your muffins will get hard). Fold in the chopped pecans and raisins.
Divide the batter evenly between the 12 muffin liners, filling them to the very top of the liners.
Bake for 18 - 20 minutes, until a toothpick comes out clean. Cool completely before storing.