You are here

Pumpkin-Date Muffins

Pumpkin-Date Muffins

Nutrition Facts
  • cal. (kcal) 180
Pumpkin-Date Muffins
  • Carb Grams Per Serving: 33


  • 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.

Nutrition Information

PER SERVING: 180 cal., 5 g total fat (1 g sat. fat), 33 g carb. (2 g fiber), 3 g pro.