When kids grow pumpkins in their organic garden, they can make these Thanksgiving muffins. Kids can wash the seeds they scrape out of the pumpkin, spread them on a cookie sheet sprinkled with oil and sea salt, and toast them in the oven for a yummy protein rich snack. Sweet pie pumpkins, rich in beta carotene which is good for skin, lungs, heart, and eyes, can be steamed, scooped from its skin, blended, and used in pies, waffles, and muffins. To make delicious muffins for the holidays, kids can preheat the oven to 350 degrees. In a large bowl, whisk together 1 ¾ cups organic whole wheat pastry flour, 2 tsp baking powder, 2 tsp organic pumpkin spice, 1 tsp baking soda, ½ tsp sea salt, and 6 chopped organic medjool dates. In a small bowl, cream together ½ cup organic cane sugar and ½ cup vegan butter. Mix in the small bowl, 1 cup pumpkin puree, 5.3 oz soy yogurt, and 1 tsp vanilla. Pour the wet ingredients into the large bowl and mix with the dry ingredients. Divide the batter into 12 muffin cups lined with paper liners and top each muffin with an organic pecan. Bake 25 minutes and cool before serving.