Servings: 9 muffins

1 1/2 cup almond meal 1 ½ cup almond meal
1 cup rolled oats 1 cup rolled oats
1/2 cup coconut sugar *(see notes on substituting dates for the sugar) ½ cup coconut sugar *(see notes on substituting dates for the sugar)
2 tsp baking powder 2 tsp baking powder
1 tsp ground cinnamon 1 tsp ground cinnamon
1/2 tsp ground ginger ½ tsp ground ginger
1/4 tsp ground nutmeg ¼ tsp ground nutmeg
1/2 tsp salt ½ tsp salt
1 egg lightly beaten 1 egg lightly beaten
1 cup cubed pumpkin, steamed until soft (you can use whichever variety is available to you in your area) 1 cup cubed pumpkin, steamed until soft (you can use whichever variety is available to you in your area)
1/4 cup almond milk ¼ cup almond milk
1/4 cup coconut oil ¼ cup coconut oil

Preheat the oven 350ºF (180ºC). Grease or line a muffin tin and set aside.
In a large bowl whisk together the flour, oats, sugar, baking powder, spices and salt.
In a separate bowl whisk together the egg, steamed pumpkin, milk and oil. Pour the wet ingredients into the bowl with the dry ingredients until just combined.
Divide the batter between the prepared muffin cups and bake in the oven until a toothpick comes out clean when inserted in the center of a muffin, about 15 to 20 minutes.
Cool the muffins for 5 minutes in the pan before gently removing them and placing on a wire rack to cool completely.

It will all depend on the recipe. Any sweet creations that are usually lighter colored will turn a darker shade when you swap refined sugar for dates. Depending on the dates you use, the sweetness may vary, and you may need less date paste then you would need sugar. A good rule of thumb is to add half the weight of dates compared with the amount of sugar listed in the recipe. If needed, you can always add more.  It will all depend on the recipe. Any sweet creations that are usually lighter colored will turn a darker shade when you swap refined sugar for dates. Depending on the dates you use, the sweetness may vary, and you may need less date paste then you would need sugar. A good rule of thumb is to add half the weight of dates compared with the amount of sugar listed in the recipe. If needed, you can always add more.