Pumpkin-Date Muffins Recipe

Name: Pumpkin-Date Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. flour; 1 1/2 tsp. baking powder; 1 tsp. ground cinnamon; 1/4 tsp. baking soda; 1/8 tsp. ground nutmeg; 3/4 c. canned pumpkin; 1/2 c. oil; 1/2 c. brown sugar, firmly packed; 1/3 c. milk; 1 medium egg plus 1 medium egg white, lightly beaten; 1 tsp. vanilla; 3/4 c. chopped, pitted dates

Servings: persons

2 c. flour
1 1/2 tsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. baking soda
1/8 tsp. ground nutmeg
3/4 c. canned pumpkin
1/2 c. oil
1/2 c. brown sugar, firmly packed
1/3 c. milk
1 medium egg plus 1 medium egg white, lightly beaten
1 tsp. vanilla
3/4 c. chopped, pitted dates

1
In a large bowl put flour, baking powder, cinnamon, baking soda and nutmeg.
2
In another bowl put pumpkin, oil, brown sugar, milk, beaten eggs and vanilla, mix these ingredients until blended.
3
Make a well in center of dry ingredients.
4
Add pumpkin mixture and stir to combine.
5
Stir in dates.
6
Spoon batter into muffin pan (grease pan or use paper cups).
7
Bake at 400u00b0 for 20 to 25 minutes.
8
Freezes well.

865

kcal

Calories

Fat

124

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 c. flour, 1 1/2 tsp. baking powder, 1 tsp. ground cinnamon, 1/4 tsp. baking soda, and more.

Yes, Pumpkin-Date Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin-Date Muffins

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