14 fresh pitted dates, mashed to puree (about 1/3 c)
1 tsp. cinnamon plus extra for icing
1 tsp. vanilla
1/8 tsp. salt
1 c powdered sugar
1/4 c flaked coconut, toasted
1T honey
1 - 2T water
Instructions
In large mixing bowl, combine pureed pumpkin, coconut oil, eggs, dates, ginger, cinnamon, vanilla and salt. Mix well to fully combine.
Add almond meal, rice flour, tapioca starch and baking powder and mix to form batter.
Spoon batter into 40 mini muffin cup liners or into greased muffin cups to fill above tops of each cup. Smooth tops of batter to evenly distribute.
Bake @ 350F for 9 - 12 min., or until cracks appear and tops are lightly golden. Turn off heat and allow muffins to set in residual heat of oven for 5 minutes.
While muffins sit, in small bowl, combine powdered sugar, coconut flakes, honey, 1/4 tsp. cinnamon and 1T water. Mix and add more water if necessary to thin to runny consistency.
Remove muffins from oven and drizzle with icing. Allow to cool 1 hour before serving.
Originally Submitted
10/20/2013
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