Pumpkin Date Muffins

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Pumpkin Date Muffins

 

1/2 cup canned pumpkin puree, not pie filling

1/2 cup firmly-packed brown sugar

1/4 cup vegetable oil

1 large egg

1/4 cup chopped dates

1/4 cup coarsely chopped walnuts

1 teaspoon grated orange peel

2/3 cup all purpose flour

3/4 teaspoon double acting baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground allspice

1/4 teaspoon salt

granulated sugar for sprinkling the muffins

 

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. 9 muffins.

 

 

 

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