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Pumpkin-Date Muffins

Yield: 12 muffins


  • 1 3/4 cups  all-purpose flour
  • 1 teaspoon  baking powder
  • 1/2 teaspoon  baking soda
  • 1/2 teaspoon  ground cinnamon
  • 1/4 teaspoon  ground nutmeg
  • 1/4 teaspoon  salt
  • 2 large eggs, beaten
  • 1 cup  canned unsweetened pumpkin
  • 1 cup  chopped dates
  • 1/3 cup  light brown sugar
  • 3 tablespoons  extra-light olive oil


1. Heat oven to 425 degrees F. Line the cups of a standard (11-by-14-1.5 inch) muffin pan with paper liners or coat the cups with nonstick cooking spray; set aside.

2. In a large bowl, combine first 6 ingredients. Make a well in the center; set aside.

3. In a small bowl, combine remaining 5 ingredients. Pour mixture into well in dry ingredients and stir until mix is just moistened and batter is still slightly lumpy.

4. Pour batter into muffin cups until each is three-quarters full.

5. Bake 18 to 20 minutes, or until tops are light golden and a toothpick inserted into the center comes out clean. Cool for 5 minutes in pan on a rack, then remove from pan to cool completely.

From FitnessMagazine.com