Step 1

Place the dates, nondairy milk, and vanilla into a small bowl or cup, and set aside for at least 15 minutes so the dates can soften.

Step 2

Preheat the oven to 350°F, and move your oven rack position to just below center. Fill a 12-well muffin pan with parchment paper liners (regular paper liners will stick).

Step 3

Place the rolled oats and millet into a blender, and grind into flour (30 to 40 seconds; millet is hard). Transfer to a medium bowl, and whisk in the baking powder, soda and pumpkin pie spice.

Step 4

Transfer the dates, milk and vanilla to the blender, and add the pumpkin. Blend until smooth.

Step 5

Pour the date-pumpkin mixture into the bowl of dry ingredients, and stir until all of the dry ingredients disappear. Fill each muffin liner equally with batter (use a soup spoon or a 3-tablespoon scooper).

Step 6

Bake for 28 to 29 minutes. Remove from the oven and let sit for 5 minutes before transferring to a cooling rack. Cool completely (or nearly) before eating to allow the muffins to fully set.