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This second batch of plant-strong pumpkin muffins turned out great. Much sweeter than last because I added three chopped dates. Ok. And a shredded coconut / walnut topper. (Might as well add strawberries.)

This second batch of plant-strong pumpkin muffins turned out great. Much sweeter than last because I added three chopped dates. Ok. And a shredded coconut / walnut topper. (Might as well add sweet, organic strawberries while we’re at it.)

THIS PAST WEEKEND, AUSTIN, TEXAS — There is nothing like watching The Sopranos WHILST smelling the pumpkin pie spice aroma emanating from the kitchen.

I cannot wait for that buzzer to go off so I can bite into a hot, steamy muffin, even at 10 at night.

I discussed the first batch of these muffins with my good friend ‘M.’ And she said maybe I could add raisins to make them a bit sweeter.

I didn’t have raisins on hand, so they got chopped dates. Are you drooling yet?

Yep. There’s the buzzer. They are steaming as I pop them out of the silicone muffin pans. One actually just pops right out. That’s mine. I take a knife and slice it down the middle, but I know I’ll eat that other half.

Oh boy, the inside more moist than cake, and the outside a wonderful chewiness. And the chopped dates did sweeten them lightly, but I’m still thinking nuts and raisins would be wonderful too.

(The recipe’s author even suggests chocolate chips for making it dessert-like. Yum!)

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The plant-strong recipe yields 12 yummy pumpkin muffins. (And not ones that knock you over the head with pumpkin-ness, for those of you not so hip with pumpkin.)

And it’s so simple. It’s basically putting together a ‘wet’ ingredient bowl and a ‘dry’ ingredient bowl…and then combining. Mixing everything together well and baking in silicone muffin pans on 350 for 33 minutes.

In the ‘wet’ ingredient bowl mix together:

– 1 cup, or 2 of the kids size cups of natural applesauce (no added sugar)

– 1 14 oz. can pumpkin puree (no added sugar)

– 2 very ripe bananas

– 3 medjool dates (this is my addition to the original recipe)

– pumpkin pie spice (i put three liberal dashes)

– 1 teaspoon vanilla extract

To the ‘dry’ ingredient bowl:

– 3 cups oat flour

– 3 dashes sea salt (no more than 1/4 teaspoon)

– 1 teaspoon each of baking soda and powder

I’m also calculating about  150 cals per muffin.

(I did ask permission to reprint the recipe from Rip Esselstyn’s newest book, and am waiting to hear back. Until then, you can find the original recipe in ‘My Beef With Meat.’ It’s available on line through Amazon.com.)