Pumpkin Raisin Muffins

Prep: 15 minutes Cook: 45 minutes

Serves:12 muffins

By Chef AJ
While many think of pumpkin as a seasonal food, canned pumpkin is available all year round. On days when you don't have time to cook oatmeal, you can enjoy these moist, delicious muffins for breakfast.


  • 2 large, very ripe bananas
  • 1/2 cup non-dairy milk
  • 1 15 ounce can pumpkin (not pumpkin pie filling)
  • 1/2 cup date paste
  • 2 tbsp ground flax seeds
  • 1 tbsp pumpkin pie spice
  • 1 tbsp alcohol-free vanilla
  • 1 cup raisins
  • 3 cups gluten-free oats


Preheat oven to 350 degrees.

In a food processor fitted with the "S" blade, process bananas and nondairy milk until smooth. Add pumpkin, date paste, flax seeds, extract, and spice and continue processing until smooth and creamy.

Transfer to a large bowl and stir in the oats and raisins. Spoon an equal amount of batter into a muffin tin lined with cupcake liners or silicone baking cups. You need to fill each muffin liner with about 1/2 cup of batter as these do not rise. A retractable ice cream scoop works well.

Bake 45 minutes.