Sugarless Pumpkin Carrot Muffins - Recipe

      If you are looking for a healthy muffin recipe then this is the one for you!  I developed these muffins without cane sugar.  They are sweetened with pineapple and the topping is sweetened with dates and pineapple juice.  The warm spices come through and add a sweetness of their own.  Carrots and pumpkin add loads of nutrients too!

     It is fun to make muffins, because you don't need a mixer.  It is satisfying for me to mix by hand and help it all come together.  It brings back memories of when my mother let me stir the brownie mix.  I grew up to make my own mixes!

Sugarless Pumpkin Carrot Muffins

(Makes 12 Muffins)

3/4 c. All purpose Flour

3/4 c. Whole Wheat

2 tsp. cinnamon

1/4 tsp. clove

1/2 tsp cardamom

1/2 tsp. Salt

1 tsp. Baking Powder

1 tsp. Baking Soda

2/3 c. Pumpkin

1 (20-oz.) can Crushed Pineapple drained reserving 2 T. juice

1/2 c. olive oil

2 eggs

1 c. Finely Grated Carrots

Topping

12 Medjool Dates pitted

2 T. Pineapple Juice

8 oz. Cream Cheese

6 T. Butter

Preheat oven to 350 degrees Fahrenheit.  Whisk together the flours, spices, baking powder, and baking soda in a large mixing bowl.  In another bowl combine the pumpkin, pineapple chunks, olive oil, eggs, and carrots.  Add the wet ingredients to the dry ingredients and mix just until incorporated.  Spoon batter into a greased muffin tin and bake for 25 minutes or until a cake tester inserted into the center of the muffins come out clean.  Remove to a rack to cool.

When cool beat the cream cheese and butter together.  Then in another bowl mash the dates and pineapple juice together.  Spoon the cream cheese mixture onto the muffins, then top with the dates.

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