Ingredients Jump to Instructions ↓

  1. 1/2 cup 118ml Canned pumpkin puree - (not pie filling)

  2. 1/2 cup 80g / 2.8oz Firmly-packed brown sugar

  3. 1/4 cup 59ml Vegetable oil

  4. 1 cup 198g / 7oz Egg (large)

  5. 1/4 cup 36g / 1 1/3oz Chopped dates

  6. 1/4 cup 36g / 1 1/3oz Coarsely-chopped walnuts

  7. 1 teaspoon 5ml Grated orange peel

  8. 2/3 cup 41g / 1.4oz All-purpose flour

  9. 3/4 teaspoon 3.8ml Double-acting baking powder

  10. 1/2 teaspoon 2 1/2ml Baking soda

  11. 1/2 teaspoon 2 1/2ml Ground allspice

  12. 1/4 teaspoon 1 1/3ml Salt Granulated sugar - for sprinkling the Muffins

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat the oven to 375 degrees. In a bowl whisk together the pumpkin puree, the brown sugar, the oil, and the egg until the mixture is smooth; then stir in the dates, the orange peel and the walnuts. Into the bowl sift together the flour, baking powder, baking soda, allspice, and salt and stir the batter until it is combined well. Divide the batter among 9 well-buttered 1/3 cup muffin tins, sprinkle it with the granulated sugar, and bake the muffins in the oven for 20 to 25 minutes, or until a tester comes out clean. Turn the muffins out onto a rack and let them cool. The muffins keep in an airtight container for up to 3 days. This recipe yields 9 muffins.


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