Pumpkin and Date Muffin Recipe

Ingredients:

• Pumpkin (pureed): 0.5 cup
• Water: 2 tablespoons
• Salt: 0.5 teaspoon
• Vanilla extract: 0.5 teaspoon
• Egg: 1
• Rolled oats: 1 cup
• Baking soda: 0.5 teaspoon
• Dried fruits: 0.3 cup
• Pumpkin seeds: 0.25 cup
• Dried dates: 0.75 cup

Instructions:

1. Preheat the oven to 175°C (350°F).
2. Place the dates in a food processor and blend until they form a paste-like consistency with small lumps.
3. Use a spoon to separate the clumped dates. Add the pumpkin puree, water, salt, vanilla extract, and egg to the food processor. Blend until smooth.
4. Add the rolled oats and baking soda to the mixture in the food processor and blend again until a batter forms. If the batter is too thick, add 1–2 tablespoons of water and blend to adjust the consistency.
5. Transfer the batter to a bowl and mix in the pumpkin seeds and dried fruits to give the batter some texture.
6. Fill each muffin cup with one-quarter of the mixture. Bake for 20–22 minutes or until the muffins are firm and hold together.
7. Allow the muffins to cool for at least 20 minutes before serving.

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