by Lani Muelrath

This recipe is adapted from the Easy Pumpkin Muffins in The China Study Cookbook, by LeAnne Campbell. Just like LeAnne, I use whole foods for sweetening when I can, and I decided to make this recipe using date cream—with excellent results. Sweet, moist, and delicious, these don’t beg for even a hint of jam, though a dab of Sweet Bean Cream (page TK) is a perfect match—kind of like whipped cream on pumpkin pie.

Date Cream:

  • 10 pitted Medjool dates (about 1 cup)
  • 1/2 cup water


For the date cream:

  1. Cover the pitted dates generously with water and soak for a couple of hours or overnight. Drain, saving the water to use as part or all of the 1/2 cup of water in the recipe. Add the soaked dates and the water to a food processor or blender. Blend to a rich paste.


Muffin Base:

  • 2 cups whole wheat pastry flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon allspice
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/2 (16-ounce) can pumpkin puree (about 1 cup)
  • 1/4 cup soured plant milk (see instructions on page TK)
  • 1/3 cup applesauce
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts (optional)


For the muffin base:

  1. Preheat the oven to 350 degrees.
  2. Line a 12-cup muffin pan with paper liners (or use a silicone pan).
  3. Mix together the dry ingredients in a large bowl.
  4. In a separate bowl, combine the wet ingredients, including the date cream. Add to the dry ingredients until just mixed.
  5. Fill the prepared muffin cups to the top and bake for 40–45 minutes, until the tops bounce back when lightly pressed. Muffins will be moist and flavorful
  6. Remove from the oven and let stand for 1–2 minutes, then remove the muffins from the pan and serve as is, with Sweet Bean Cream (page TK), or with your favorite jam.
  7. Store in an airtight container.


About the Chef

Lani Muelrath, is an award-winning teacher, author, and speaker well known for her expertise in plant-based, active, mindful living and the author of the new book, The Plant-Based Journey: A Step-by-Step Guide To Transition To A Healthy Lifestyle and Achieving Your Ideal Weight. Lani has served as presenter and consultant for the Physician’s Committee for Responsible Medicine and the Complete Health Improvement Project. She is published in prominent periodicals including Prevention magazine, USA Today, and The Saturday Evening Post, and has been featured on ABC- TV and CBS-TV, NPR, on numerous radio shows, and created and starred in her own CBS television show, Lani’s All-Heart Aerobics. Lani presents and lectures extensively and counsels a variety of clients throughout the world from her CA based private practice. http://www.lanimuelrath.com