Make this versatile plant-based, dairy-free, egg-free, nut-free, oil-free, soy-free and gluten-free muffins for breakfast, a snack or holiday treat!
Preheat the oven to 375oF or 190oC, and line a muffin tin with muffin cups (or use silicon muffin molds).
Soak the raisins (or pitted dates) in a bowl with 2 cups of very hot (just boiled) water for at least 10 minutes. Cover this bowl with a plate to seal in the heat.
Meanwhile, blend rolled oats (or quick cooking oats) in a regular blender or food processor to get the needed measured amount. Then mix together the dry ingredients in a large bowl (oat flour, pumpkin spice and baking soda).
After the 10 minutes is up, remove the soaked raisins (or dates) from the bowl using a slotted spoon and put them into a blender or food processor bowl. Add in the pumpkin puree, applesauce and orange juice and blend together until a mostly smooth puree is formed. This puree does not need to be completely smooth, but the raisin (or date pieces) should be well broken up into tiny pieces. Stop at intervals between pulsing to use a rubber spatula to scrape down the sides of the food processor or blender bowl to reach a smoother consistency.
Next, add in the fresh orange zest (use a grater or shredder to zest the orange peel) into the wet mixture and stir to combine well. Then combine the dry mixture with the wet mixture and use a rubber spatula to gently mix together. The combined batter will feel light and airy.
Remove these baked muffins from the oven then immediately transfer them to a cookie rack to cool for about 5 - 10 minutes before enjoying!
If you like muffins that are much sweeter, you can increase the amount of dates or raisins used in the recipes to 1 cup of pitted dates or 1 ½ cups of raisins.