Pumpkin Date Muffins

Want to know what statement that makes a cook feel horrible? "I didn't know what to have for breakfast so I skipped it. And you forgot to make me a lunch so I just had ramen." Most days I do feed my husband good meals. I make him nice lunches most days and make sure there is something he can heat up for dinner (usually my leftover lunch). But some days Jack doesn't let that happen. Michael knows I am busy all day trying to care for the baby and working in the evenings. He isn't mad, and isn't the 'I expect dinner on the table at 6 sharp women!" kind of guy. But I love to cook and feed people, so hearing this was a dagger in the heart. I decided to make some freezer meals. This way there is always something to eat and it would save us money in the long run. I made 6 recipes total, so look out for the rest. Also, this recipe is also good for Baby-Led Weaning, the way we are introducing solids to Jack.

So, Michael never has to skip breakfast again. I decided to make muffins that he could eat in the car or at his desk. These muffins aren't your those fluffy cake-like store bought muffins. Do you know why Costco muffins taste so good? They aren't muffins, they are cake. You are eating giant cupcakes without frosting. Totally not the breakfast of champions!  My muffins are sweet but dense, and full of nutrition. A great way to start the day!

This recipes make 24 muffins or one 8 in by 12 in baking pan. 

Pumpkin Date Muffins

2 tbs flax seeds

4 tbs hot water

1 29 oz can of pumpkin puree

2 cups chopped dates

2 cups old fashioned oats

2 tbs vital wheat gluten (or flour works fine too)

1/2 cup brown sugar

1 tsp nutmeg

1 tsp cinnamon

Pre-heat the oven to 350 degrees.

Line a muffin tin with cupcake liners or spray the pan with cooking spray. Set aside.

In a small bowl, add the hot water and flax seeds. Set aside for 5 minutes.

In a large bowl, add the pumpkin puree and dates. Mix well.

Add the oats, vital wheat gluten, brown sugar, flax seed mixture, nutmeg and cinnamon. Mix until combined. It should be thick and lumpy.

Spoon the batter into the muffin tin. Fill it all the way to the top, these muffins don't rise much.

Bake for 10-12 minutes, until the tops are lightly golden.

Eat them hot, let them cool for later, or freeze them for the rest of the week! A tasty breakfast any time.