These gluten free pumpkin muffins are delicious and are made with dates as a natural sweetener and contain no refined sugar! These muffins have a nice pumpkin spice flavor for fall or anytime of year!
Fill muffin pan with unbleached parchment paper liners.
Add the dried prunes or dried apricots into a food processor. Add 1 TB of hot water to the dried prunes (or if using dried apricots, add 2 TB hot water to the food processor).
Mix the prunes & water (or apricots & water) in the food processor to make a blended puree to use as a natural sweetener. Blend until the prunes or apricots are in very tiny pieces.
Add all of the Dry Ingredients into a mixing bowl and mix well.
Add all of the Wet Ingredients, and the dried prune (or apricot puree) to a different mixing bowl and whisk.
Pour the dry ingredients into the wet ingredients and stir until combined.
Use a ¼ cup to measure the pumpkin muffin batter into each cupcake liner.
Bake for approximately 38 minutes.
Cool the muffins on a baking cooling rack.
You can refrigerate the muffins or freeze the muffins in a Pyrex glass container.