Pumpkin Oatmeal Muffins

Yes, I know it’s May. However, I for one simply cannot wait until October to start making pumpkin baked goods! These muffins contain no butter, no oil, and no refined sugar – but are still completely delicious.
I made these for a group of eighth-graders, and there were arguments over the last few muffins.

For the muffins:
1/3 cup chopped dried dates (approx. 8 – 9)
1/3 cup hot water
2 eggs
1 cup pumpkin puree (canned)
½ cup yogurt (regular or low-fat)
¼ cup + 2 tablespoons maple syrup
2 teaspoons vanilla extract
1 ½ teaspoons ground cinnamon
¼ teaspoon ground ginger
1/8 teaspoon ground cloves
½ teaspoon salt
1 ½ teaspoons baking powder
½ teaspoon baking soda
¾ cup rolled oats
1 cup spelt flour

For the topping:
½ cup rolled oats
¼ teaspoon ground cinnamon
3 tablespoons chopped pecans
2 tablespoons slivered (or chopped) almonds
1 tablespoon pumpkin puree (canned)
2 tablespoons maple syrup

View the full recipe at The Breakfast Drama Queen →