Carrot Cake Muffin Tops [Vegan, Gluten-Free]

Contents

Discover more recipes with these ingredients Carrot Cake Muffin Tops [Vegan, Gluten-Free] Ingredients You Need for Carrot Cake Muffin Tops [Vegan, Gluten-Free] How to Prepare Carrot Cake Muffin Tops [Vegan, Gluten-Free] Notes Nutritional Information

Discover more recipes with these ingredients

Carrot Cake Muffin Tops [Vegan, Gluten-Free]

This lightly sweetened carrot cake muffin tops will leave your sweet tooth satisfied with the need for a thick coat of cream cheese icing. Perfect with your morning tea or coffee. This recipe is gluten free, refined sugar free (sweetened with dates!) and soy free.

Ingredients You Need for Carrot Cake Muffin Tops [Vegan, Gluten-Free]

1 cup pure pumpkin puree (not pumpkin pie filling)
7-8 Medjool dates, pitted (If they’re dry, just soak them until they’re soft and plump)
1/4 cup virgin coconut oil
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 teaspoon baking powder
1 teaspoon pure vanilla extract
2 cups certified gluten-free rolled oats
2 medium carrots, grated. About 1/2 cup finely shredded carrots
1/2 cup chopped pecans
4 tablespoons dried cranberries

How to Prepare Carrot Cake Muffin Tops [Vegan, Gluten-Free]

Preheat oven to 350°F and line a large baking sheet with parchment paper.
Add the pumpkin, pitted dates, coconut oil, and spices into a food processor. Process until smooth. They should be no rough chunks of dates.
Add the baking powder, vanilla and salt to the processor and process until combined, 5 seconds or so.
Add in 1 1/2 cups of the rolled oats and process for about 5-6 seconds until the oats are combined but still rough – not oat flour textured!
Transfer mixture to a large bowl and set aside. In the now empty food processor, grate the carrots using a grating disk. Stir in the remaining oats, carrots, pecans and cranberries until combined.
With a 1/4 cup measuring cup, scoop the mixture onto the parchment, leaving a bit of space between each mound. They won’t rise like cookies but it ensures that they will all be golden brown. I made 9 muffin tops.
Bake the tops for 10 minutes, rotate the pan, and bake for another 8-10 minutes until they are golden brown on the bottom, CAREFULLY lift with a wide spatula to check the bottoms.
Transfer the baking sheet onto a cooling rack for 10 minutes. Once the pan has cooled, transfer each muffin top to the cooling rack and cool completely.
Store in an air tight container (once completely cooled) and refrigerate until ready to eat! They will last about 5 days in the fridge. Freezer up to one month.

Notes

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.