1 1/2cupscanned organic pumpkin (or freshly cooked and mashed)
1 1/2cup toasted pecans, chopped
1/2cupsweetened organic dried cranberries
Preheat oven to 350°. Beat butter and cream cheese (I use an electric stand mixer) until creamy. Gradually add sugars, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
Stir together flour and next 4 ingredients; gradually add to butter mixture, beating at low speed. Stir in pumpkin and next 3 ingredients.
Spoon batter into 2 lightly greased (12-cup) muffin pans, filling 2/3 full. Sprinkle with Pumpkin Pie Streusel.
Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 5 minutes; remove from pans to wire rack and cool 20 minutes.
Pumpkin Pie Streusel
Stir together 1/2 cup chopped pecans, 1/2 cup muscavado or coconut sap sugar, 1 tablespoon sprouted flour, 1 tablespoon melted butter, and 1/4 teaspoon pumpkin pie spice.
Preheat oven to 350 degrees. Pour boiling water over dates in a small bowl. Let stand 10 minutes. Drain and pat dry.
Lightly beat eggs in a large bowl. Whisk in bananas and next 3 ingredients until blended.
Stir together sprouted brown rice flour and next 4 ingredients in a small bowl. Gently stir flour mixture into egg mixture, stirring just until blended. Gently stir in melted butter, walnuts, and dates. Spoon mixture into a well-greased 9x5” loaf pan.
Bake at 350 degrees for 60-70 minutes or until a toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan to wire rack and cool completely before slicing.