These date pumpkin muffins are soft, moist, and full of lovely fall flavor, with pumpkin puree, oat and almond flour, Medjool dates, warm spices, and dark chocolate chips. The dates naturally sweeten the muffin batter, while the pumpkin keeps every bite tender.
I love making these muffins this time of year, especially when the flavors of pumpkin, warming spices, and dates come together, much like my Peanut Butter Date Cookies.
These muffins are lightly spiced with cinnamon, clove, and cardamom, and have gooey pockets of dark chocolate in every bite. Perfect with a cup of coffee or tea.
Looking for more ideas like this one? Browse my full collection of desserts and treats for more everyday recipes.
Why You'll Love This Recipe
- Soft and moist: Pumpkin puree and Medjool dates keep the inside tender without making the muffins heavy.
- Warmly spiced: Cinnamon, clove, and cardamom add a delicious warming fall flavor.
- An easy blender method: The dates, eggs, coconut oil, and pumpkin puree blend into one smooth mixture before it mixes with the dry ingredients.
- Dark chocolate in every bite: The chips add gooey little pockets that pair especially well with the pumpkin and dates.
- Quick to make: The recipe makes 12 muffins with 5 minutes of prep and 20 to 25 minutes in the oven.
Ingredients & Notes
- Medjool dates: These provide the sweetness for the muffin batter. They are blended with the wet ingredients until completely smooth. Use leftovers to make my Easy and Moist Date Cake or Pumpkin Pie Spice Energy Balls.
- Eggs: Use large eggs at room temperature for the best texture and even rise.
- Coconut oil: A healthy fat that adds moisture and helps bind the ingredients together. Use the coconut oil solid rather than melted.
- Pumpkin puree: I use a whole can, just like in my Pumpkin Mini Frittatas. It keeps the muffins moist, adds a subtle sweetness, and is packed with fall flavor and nutrients. Make sure you use pure pumpkin puree with no other ingredients added.
- Oat and almond flour: A combination of certified gluten-free oat flour and almond flour creates a soft, tender muffin.
- Baking powder and baking soda: Both give the muffins a nice lift, keeping them airy and fluffy without drying them out.
- Cinnamon, clove, and cardamom: They add the warming touch that makes these taste like fall. A pinch of sea salt rounds out the flavors.
- Dark chocolate chips: I highly recommend adding them, as they complement the pumpkin puree perfectly. Sprinkle a few extra on top before baking, and use any leftovers in my Chocolate Spelt Muffins With Berry Jam.
Note: Use certified gluten-free oat flour to keep these muffins gluten-free, and dairy-free chocolate chips to keep them dairy-free.
How To Make It
Start by preheating the oven to 350°F (180°C) and lining a 12-cup muffin pan with cupcake liners.
Step One - Blend the Wet Ingredients: Add the pitted Medjool dates, eggs, solid coconut oil, and pumpkin puree to a high-speed blender or food processor. Blend until smooth, and make sure the dates are completely pulverized.
Step Two - Whisk the Dry Ingredients: In a large mixing bowl, whisk together the oat flour, almond flour, baking powder, baking soda, cinnamon, clove, cardamom, and sea salt.
Step Three - Combine the Batter: Add the pumpkin-date mixture to the dry ingredients. Gently stir with a spatula until just combined. Fold in the dark chocolate chips.
Step Four - Bake and Cool: Spoon batter evenly into the muffin liners. Sprinkle extra chocolate chips on top. Bake muffins for 20 to 25 minutes in a preheated oven, or until a cake tester or toothpick inserted in the center comes out clean. Let them cool in the pan for a few minutes, then transfer to a wire rack to cool completely. Enjoy or store for later.
Top Tips
- Blend the dates well: You want them completely pulverized so the sweetness spreads evenly through the batter.
- Don't overmix: Once the wet and dry ingredients come together, stir only until combined. Overmixing can make the muffins tough.
- Use an ice cream scoop: It divides the batter evenly, so all 12 muffins bake at roughly the same rate.
- Start checking at 20 minutes: Ovens vary, so don't automatically wait for the full 25.
Variations & Substitutions
- Adjust the spices: Add a little more cinnamon, clove, or cardamom for more warmth.
- Use pumpkin pie spice: You can replace the individual spices with pumpkin pie spice, the way I use it in my Pumpkin Spice Energy Balls.
- Add pumpkin seeds: Sprinkle them over the muffins before baking.
- Drizzle with almond butter: A little almond butter works well with the pumpkin, dates, and dark chocolate.
Storage
Let the muffins cool completely before storing them. Keep them in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 1 week.
More Delicious Recipes Sweetened With Dates
Made this? Tell me how it went in the comments and leave a star rating below. I love to hear from you. And don't forget to subscribe to my monthly newsletter! - Mariska
📖 Recipe
Healthy Oat Pumpkin Muffins With Dates
Mariska RamondinoEquipment
Ingredients
Wet Ingredients
- 10 pitted Medjool dates (About 5.4 ounces or 155 grams)
- 2 eggs
- 2 tablespoons solid coconut oil
- 1 (15-ounce/425-gram) can pumpkin puree
Dry Ingredients
- 1 ½ cups oat flour-see note 170 grams
- ½ cup almond flour 55 grams
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons cinnamon powder
- ¼ teaspoon ground clove
- 1 teaspoon ground cardamom
- ½ teaspoon sea salt
- ½ cup dark chocolate chips (95 grams), plus more to garnish
Instructions
- Preheat oven to 350°F (180°C). Line a 12-cup muffin pan with cupcake liners. Set aside.
- Blend all wet ingredients into a puree. Make sure all dates are sufficiently pulverized. Set aside.10 pitted Medjool dates, 2 eggs, 2 tablespoons solid coconut oil, 1 (15-ounce/425-gram) can pumpkin puree
- In a large bowl, combine all the dry ingredients, (except the chocolate chips) and whisk until well combined.1 ½ cups oat flour-see note, ½ cup almond flour, 2 teaspoons baking powder, ½ teaspoon baking soda, 2 teaspoons cinnamon powder, ¼ teaspoon ground clove, 1 teaspoon ground cardamom
- Add the reserved pureed pumpkin mixture to the dry ingredients. Use a spatula to thoroughly combine everything (don't overmix). Fold in the dark chocolate chips.½ cup dark chocolate chips
- Spoon the batter into the prepared muffin cups, filling them all the way to the top. Sprinkle the tops with a few extra dark chocolate chips so they stick to the batter.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool for a few minutes in the muffin pan. Then transfer them to a cooling rack and allow them to cool completely.
- Store muffins covered tightly at room temperature for up to 5 days, or in the refrigerator for up to 1 week.
Notes
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Nutrition (% Daily value)
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.
Mariska Ramondino says
These Date Pumpkin Muffins are super moist and healthy enough to enjoy for breakfast with your favorite cup of tea or coffee. They also make a great to-go snack. Enjoy!