Ingredients

1 (15-ounce) can pumpkin puree ¾ cup melted butter ¼ cup raw honey ¼ cup water 2 eggs 1 teaspoon vanilla extract 1 ¾ cups all-purpose flour ⅔ cup organic date sugar 1 teaspoon sea salt 1 teaspoon baking soda 1 teaspoon pumpkin pie spice ¼ teaspoon baking powder

Instructions

Preheat oven to 350°F (175°C) and line or grease a muffin tin. In a large bowl, whisk together pumpkin puree, melted butter, honey, water, eggs, and vanilla until smooth. In a separate bowl, mix flour, date sugar, sea salt, baking soda, pumpkin pie spice, and baking powder. Gradually fold the dry ingredients into the wet mixture until just combined — don’t overmix. Divide batter evenly among muffin cups. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let cool before serving.

Optional: Top with a sprinkle of pumpkin pie spice or chopped pecans before baking for extra flavor.